Friday, April 01, 2011

Chickpea Kale Curry

As part of a continuing effort to include more greens in our diet, this recipe uses kale fresh from the farmers market.


1 bunch kale, finely chopped
2-3 cloves of smashed garlic
1 large red onion, coarsely chopped
3 oz (1/2 of a small can) of tomato paste
1 can garbanzo beans
Salt to taste
chilli powder and turmeric to taste
1 tsp cumin seeds
1 tsp paprika
1 - 2 tbsp oil
1-2 bay leaves

Heat the oil in a large pan. Add bay leaves & cumin seeds to hot oil; and chopped onions shortly after. Add the smashed garlic, chilli powder, turmeric, salt and paprika at this stage and stir to combine. After the onions look reasonably cooked, add the chopped kale and about a quarter cup of water. Cover the pan and let the kale steam on high heat for a few minutes. Take off the lid and add the tomato paste & can of chickpeas (garbanzo beans). Add more water and salt at this stage if needed. Cover and cook on medium-low heat for 10-15 minutes; or until all the ingredients are soft enough - some people like it mushy, and some don't - just follow your instincts! We let this sit for an hour or so before dinner, and that really allowed all the ingredients to blend together.

Apologies for the inexact instructions. This was an experiment, and I did not know it would succeed so well!

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