Chickpea Curry with Kale
This Chickpea Curry with Kale is a scrumptious dish that is naturally high in protein, very robust in flavours and pairs well with rice or your favourite steamed grain or bread so you can have it for lunch any day of the week.
Ingredients:
3 tbsps olive oil
1 tbsp coriander powder
½ tsp all spice powder
½ tsp cinnamon powder
½ tbsp cumin powder
1 tbsp coarse sea salt
½ tbsp ground black pepper
½ tbsp paprika powder
1 tsp red crushed pepper flakes
½ tsp cardamom powder
½ tsp fenugreek powder
1 tsp dry mustard seeds
525g white onions, thinly sliced
25g, 6 garlic cloves, chopped
7g, 1 habanero pepper
25g ginger root, grated
15g turmeric root, grated
3 dry bay leaves
825ml water
740g boiled chickpeas
140g fresh green curly kale, chopped
2g, 25 fresh lemon balm leaves
Optional:
Cooked rice or favorite grain
Roasted Plantain Chips
Lime or lemon slices
Direction:
Combine all the spices in a mixing bowl - coriander powder, all spice powder, cumin powder, paprika powder, cinnamon powder, crushed red pepper flakes, coarse sea salt, ground black pepper, fenugreek powder, and cardamom powder to make a robust spice blend. Then set it aside.
Add the olive oil into a large stock pot together with the spices.
Toast the spices for no more that 2 minutes on medium to low heat until they get golden and prevent the spices from burning.
Add in the grated turmeric, ginger and mustard seeds and sauté for 2 to 3 minutes until they become fragrant.
After sautéing the spices, add in the onions and garlic and sauté this combo for 10 minutes while stirring every now and again to prevent them from sticking to the bottom of the pot. Add in the bay leaves and continue sautéing until the onions are golden and caramalized
Add in water, stir and cover the pot and bring to a simmer on medium heat.
Continue simmering for 10 minutes.
Stir the contents well and add in the chickpeas. Leave the pot uncover and simmer for 20 to 25 minutes until the chickpeas are slightly mushy to thicken the curry.
Stir in the chopped kale and lemon balm leaves. Simmer the curry for another 5 minutes until desired consistency.
Taste to adjust seasonings.
Serve with boiled rice, a side of plantain chips and if preferred a lemon slice to add a settle tartness to the meal.
