Chickpea & Kale Masala
Prep time
Cook time
Total time
Chickpeas and kale in a richly spiced tomato broth
Author: Deb
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
- Finely dice the onion
- Microplane / finely grate / mince the garlic and ginger
- Rinse and drain the chickpeas
- Measure out the spices
- Wash, destem, wilt (submerge in boiling water, leave to sit for 5 mins) and chop the kale
- Thoroughly wash and finely chop the coriander (including stems)
- Juice the lemon
Cook:
- 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.
- Add the tomato paste, stir well and cook for another 2-3 minutes
- Add the tomatoes, chickpeas, kale and 2 cans of water (use empty can)
- Bring to the boil, lower heat, place on the lid and simmer for 45-50 minutes or until the chickpeas and very tender.
- Stir in the coriander (leave some to sprinkle on top if liked), and lemon juice to suit - we like 3-4 tablespoons.
- Season to taste.
Serve
- Serve with brown rice or flatbreads, mango chutney, yogurt and extra coriander if liked.