Kale & Chickpea Curry

• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons fried onions
• 1/2 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1/2 tablespoon cumin powder
• 1/2 tablespoon coriander powder
• 1.4 cups water
• 15 ounces can chickpeas, drained and rinced (approx. 1.5 to 2 cups)
• 4-5 cups kale, torn into bite sized pieces
• Salt to taste
• 1 fresh whole red or green chilli (optional)

1. Heat the olive oil in a pan over medium heat.
2. Add garlic, ginger and whole chilli (optional) to the pan and saute for approximately 1 minute.
3. Add the crushed tomato, tomato paste and all the spices and let cook for another 4-5 minutes.
4. Add the chickpeas and water to the pan, stirring occasionally.
5. After another 3-5 minutes, add the kale and let cook for another 1-2 minutes until the kale is soft.
6. Serve on its own or with some lemon wedges. Can also be enjoyed with roti or rice.

olive oil, garlic, ginger, onions, tomatoes, tomato paste, cumin powder, coriander powder, water, chickpeas, kale, salt, whole red

Taken from food52.com/recipes/75189-kale-chickpea-curry (may not work)