Spicy Chickpeas with Tomatoes & Kale

Made from mostly pantry ingredients, these spicy chickpeas with tomatoes and kale come together in no time and are incredibly tasty! Without the kale, the dish tastes like chana masala; with the kale, it becomes a one-pot wonder. 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.

Great

% Daily Values based on a 2,000 calorie diet

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