I know it is only the middle of September and it is still hot out, but I am freaked out by how fast this year is flying by. I am ridiculously busy at work and we also have two upcoming vacations planned. Between work and vacation, I have the rest of the year planned out week by week, and there aren’t a lot of weeks left!! I am not complaining about going on vacation twice in two months, I’m just saying it’s all freaking me out. WINTER IS COMING.
With work being so busy and tiring, I find that I don’t have a lot of mental energy left for the evenings. I am actually very glad I have this blog because it is something I can do while relaxing. If I didn’t have blogging stuff to stay on top of I am afraid all I would do after work is sit on the couch and watch bad TV. And there is a lot of bad TV out there. But this keeps me focused and doing something somewhat productive, without being too tiring. Plus I get to look at other blogs and drool over beautiful food pictures. Yay blogging!
For the last couple of week I’ve barely had time to cook. Luckily I have a few basic go-to recipes that can be modified to use whatever ingredients I have on hand. And luckily I have chickpeas. I made Ethiopian Chickpeas earlier this summer, and this time I modified the spices and the greens to make a dish with a totally different flavor. Very simple, very quick, but filling and delicious. And healthy. Winner winner, chickpea dinner! (That’s not how the saying goes?)
Curried Kale and Chickpeas
Makes: 3 servings. Total time: 30 minutes.
- 1 small yellow onion, diced
- 4 cups kale leaves (removed from stalks), roughly chopped
- 1 14-oz can chickpeas, drained and rinsed
- 1.5 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4-1/2 teaspoon hot red pepper flakes (to taste)
- 1/4-1/2 teaspoon salt (to taste)
- 2-3 tablespoons cilantro leaves, chopped
1. In a large sauce pan or wok, heat the olive oil and add all the spices – coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
2. Add the vegetable stock and the chickpeas. Bring the stock to a boil and stir in the kale slowly as it starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the stock has reduced to about a third of the original volume.
3. Remove from heat and stir in cilantro. Serve over rice, cous cous, quinoa, or by itself as a side dish or light dinner.