Image By Katie Bornn
4 Cups cooked or canned chickpeas (rinse if canned) 1 medium onion, chopped 5 leaves of kale or chard, chopped 3/4 of 28 oz can of diced tomatoes 1 tsp yellow curry powder 1 tsp ground turmeric 1/2 tsp coriander seeds 1/2 tsp ground cumin 1/2 – 1 cup vegetable stock or water Salt, to taste
1/2 tsp olive oil
Heat oil in a large saucepan. Add chopped onions, turmeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.
Add diced tomatoes, kale, and 3 cups of chickpeas and cover with a lid. Meanwhile, blend vegetable stock with 1 cup of chickpeas. Stir in blended chick peas and let them cook for another 3-5 minutes, try your meal and add more curry powder if you wish. Serve by itself or as a side dish.
Adapted from sparkpeople.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 24 of 2014.