Spicy Chickpeas with Tomatoes & Kale

Name: Spicy Chickpeas with Tomatoes & Kale
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons grapeseed, olive, or other neutral oil; 1/2 small yellow or white onion, finely chopped, about 1/2 cup; 1 clove garlic, minced; 1-inch piece ginger, peeled and minced; crushed red pepper flakes to taste (I use 1/2 teaspoon or less); kosher salt and pepper to taste; 3 tablespoons curry powder, I love Madras brand; 1 tablespoon tomato paste; 3 cups cooked chickpeas or two 15-oz cans, drained and rinsed; one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups); 1 cup water or vegetable stock (I always use water); 2 to 4 cups stemmed and chopped fresh kale; 1 teaspoon miso, optional, see notes above; 1/4 cup (or more) unsweetened coconut milk; coconut rice, see notes above; naan; cilantro, optional; lime, optional

Instructions

Prep:20minCook:25min

This recipe has been slightly adapted from Jenny Rosenstrach's latest book, The Weekday Vegetarians. A few notes: I've been making this with these slow cooker chickpeas, which couldn't be simpler, and which are so tasty. If you don't have a slow cooker and want to cook the chickpeas from scratch, here's my guide. Of course, canned chickpeas are fine. I like the Goya brand. The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making this coconut rice to serve along side. The coconut rice calls for 3/4 cup coconut milk, and so I have been reserving this amount for the rice and then using the rest of the can for the chickpeas. The extra coconut milk makes the dish a little richer, I suppose, but it certainly does not taste too rich or sweet. Finally, the original recipe calls for stirring 1/4 cup of warm water into a teaspoon of miso and stirring this in at the end. If you have miso on hand, go for it! If you don't, don't run out and get it. The dish is plenty flavorful without it, especially if you add a splash more coconut milk, as noted above.

Updated at: Sun, 20 Apr 2025 03:09:37 GMT