
By alexandracooks.com
Spicy Chickpeas with Tomatoes & Kale
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: Sat, 29 Mar 2025 23:16:24 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
24
High
Nutrition per serving
Calories392 kcal (20%)
Total Fat16.2 g (23%)
Carbs51.8 g (20%)
Sugars11.1 g (12%)
Protein13.5 g (27%)
Sodium782.2 mg (39%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespoonsgrapeseed oil
olive, or other neutral

½ cupyellow onion
small, or white, finely chopped

1clove garlic
minced

1 inchginger
piece, peeled and minced

½ teaspooncrushed red pepper flakes
to taste, I less

kosher salt
to taste

pepper
to taste

3 tablespoonscurry powder
I love

1 tablespoontomato paste

3 cupscooked chickpeas cans
or two, 15 oz, drained and rinsed

1 x 14.5 ouncecan diced tomatoes
or 1 lb diced fresh tomatoes

1 cupwater
or vegetable stock, I always use water

2 cupsfresh kale
stemmed and chopped

1 teaspoonmiso
optional

¼ cupunsweetened coconut milk

coconut rice

naan

cilantro
optional

lime
optional
Instructions
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Notes
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