Quick Curried Chickpeas with Tofu and Kale

• 1 Tablespoon Cumin Seeds, Toasted
• 1 Tablespoon Ground Turmeric
• 1 Tablespoon Garam Masala
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1 bunch Kale, Cut Into Small Chunks
• 1 whole Small White Onion, Finely Diced
• 3 cloves Garlic, Minced
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 1 can (14.5 Oz. Size) Chickpeas, Drained And Rinsed
• 3 whole Roma Tomatoes, Chopped
• 1/4 cups Water
• 1 block (11 To 14 Oz. Size) Extra-firm Tofu, Cut Into A Dice

1. Using a mortar and pestle, grind up the toasted cumin seed, turmeric and garam masala.
2. Resist licking.
3. Heat 1 tablespoon oil in a medium skillet.
4. Add the kale and saute until wilted, about 3 minutes.
5. Toss in a pinch of salt.
6. Remove from pan and set aside.
7. To the pan, add the remaining oil.
8. Add the onions and saute 2 minutes, or until they start to soften.
9. Add the garlic and bloom for 30 seconds.
10. Add the spices and toss to combine.
11. Saute 30 more seconds.
12. Season with a good pinch of salt and pepper.
13. Add the chickpeas, tomatoes and water.
14. This will create a little sauce to work with.
15. Braise a couple of minutes.
16. Add the tofu and toss to combine.
17. Throw that kale back in there.
18. Taste it.
19. Needs more salt?
20. Do it up.
21. Plate her up and go to town.

cumin seeds, ground turmeric, garam masala, olive oil, white onion, garlic, salt, chickpeas, tomatoes, water

Taken from tastykitchen.com/recipes/special-dietary-needs/quick-curried-chickpeas-with-tofu-and-kale/ (may not work)