Coconut Curry Chickpeas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the onion. Mince the garlic, grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for five minutes, or until the onions are soft and translucent.

Step 2

Add curry powder and cumin the the skillet and continue to stir and cook for about on min more to toast the spices.

Step 3

Drain the chickpeas, then add them to the skillet along with tomato sauce and coconut milk stir everything combine.

Step 4

Turn the heat up to medium - high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium - low and allow the curry to continue to simmer for 15 min, stirring occasionally.

Step 5

Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted yo your desired tenderness. Finally taste the curry and add salt to taste. Serve hot with rice or bread for dipping.