Monthly Archives: November 2021

Chickpea & Kale Masala

recipe image

Chickpea & Kale Masala
 
Prep time
Cook time
Total time
 
Chickpeas and kale in a richly spiced tomato broth
Author:
Recipe type: Main
Cuisine: Indian
Serves: 6-8
Ingredients
  • 2 very large onions
  • 4 cloves garlic
  • Big knob of ginger
  • 2 teaspoons curry powder
  • plus
  • 2 teaspoons garam masala
  • - or use 4 teaspoons of a masala spice mix - from Indian grocers - or Herbies.com.au
  • 1 small can or 6 heaped tablespoons tomato paste
  • 1 can chopped tomatoes
  • 3 cans chickpeas
  • ½ a bunch of kale
  • 1 bunch of coriander
  • 1 lemon
Instructions
Preparation
  1. Finely dice the onion
  2. Microplane / finely grate / mince the garlic and ginger
  3. Rinse and drain the chickpeas
  4. Measure out the spices
  5. Wash, destem, wilt (submerge in boiling water, leave to sit for 5 mins) and chop the kale
  6. Thoroughly wash and finely chop the coriander (including stems)
  7. Juice the lemon
Cook:
  1. Heat a large saucepan or casserole on a medium heat and saute the onions, garlic and ginger with a splash of water until softened, around 5 mins.
  2. Add the tomato paste, stir well and cook for another 2-3 minutes
  3. Add the tomatoes, chickpeas, kale and 2 cans of water (use empty can)
  4. Bring to the boil, lower heat, place on the lid and simmer for 45-50 minutes or until the chickpeas and very tender.
  5. Stir in the coriander (leave some to sprinkle on top if liked), and lemon juice to suit - we like 3-4 tablespoons.
  6. Season to taste.
Serve
  1. Serve with brown rice or flatbreads, mango chutney, yogurt and extra coriander if liked.