curried kale and chickpeas

Curried Kale and Chickpeas

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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! curried kale and chickpeas

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

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.

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