Spicy Chickpeas with Tomatoes & Kale
Ingredients
The chickpeas
-
2
tablespoons
grapeseed, olive, or other neutral oil
-
½
small
yellow or white onion, finely chopped
-
1
clove
garlic, minced
-
1
inch piece
ginger, peeled and minced
-
to taste
crushed red pepper flakes
-
to taste
kosher salt and pepper
-
3
tablespoons
curry powder
-
1
tablespoon
tomato paste
-
3
cups
cooked chickpeas or two 15-oz cans, drained and rinsed
-
1
14.5 ounce can
diced tomatoes or 1 lb. diced fresh tomatoes
-
1
cup
water or vegetable stock
-
2 to 4
cups
stemmed and chopped fresh kale
-
1
teaspoon
miso, optional
-
¼
cup
unsweetened coconut milk
For serving
-
coconut rice
-
naan
-
cilantro, optional
-
lime, optional
Instructions
- Sauté onion, garlic, ginger, red pepper flakes, salt, and pepper in oil until softened.
- Add curry powder and toast for a few minutes.
- Stir in tomato paste and toast for another minute.
- Add chickpeas and coat them in the spice mixture.
- Pour in water or stock and diced tomatoes, then simmer for 10 minutes.
- Stir in kale and cook until wilted.
- Add coconut milk and miso-water slurry if using, then combine and cook for another minute or two.
- Serve with rice or naan, and garnish with lime and cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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