Curried Chickpeas and Kale

Curried Chickpeas And Kale

2 Tbsp ghee or vegetable oil
2 lg onions, chopped
6 garlic cloves, minced
2 tsp cumin seeds
1 bunch kale, deveined and chopped
1 1/2 Tbsp curry powder
1 lg knob ginger, finely chopped
2 tsp coriander, ground
2 cups dry vermouth or chicken or vegetable broth
2 cans chickpeas
1 1/2 cup tomatoes
salt

In a 2-quart saucepan, heat the ghee or oil over medium-high heat. Add the onions, garlic, cumin and ginger. Cook stirring until softened, about 5 minutes.
Add the kale; cook, stirring, until softened, about 3 minutes.
Stir in the curry powder and coriander until absorbed.
Stir in the liquid and bring to a boil. Add the chickpeas, tomatoes, and salt.
Simmer, uncovered until kale is cooked, about 20 minutes.
This recipe yields 6 servings.

Variation: Substitute Swiss chard or a 10-ounce package frozen chopped
spinach for the kale.
Comments: This is a mild curry. If you like yours spicy, stir in some ground
red pepper when you add the curry powder.

 

---