Three Spice Chickpeas & Kale Coconut Curry

Author: Anita Jacobson

Courses: Main Dish

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Beans Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), seeded and cut into thin strips
• 2 can (each 15.5 oz/440 gram ) chickpeas, drained (Note 1)
• 1 can (13.5 fl oz/400 ml) coconut milk
• 1 can (14.5 oz/410 gram) diced tomato
• 1 cup vegetable stock/water
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon cayenne
• 1 1/2 teaspoon coconut palm sugar
• 1/2 teaspoon salt
• 50 gram kale, chopped
• 1/4 cup cilantro, chopped
• 2 tablespoon scallions, chopped

Instructions

1. Heat oil in a pot over medium-high heat and sauté onion and garlic for 1 minute.
2. Add bell pepper strips and cook for another 2 minutes.
3. Add chickpeas, coconut milk, tomato, paprika, cumin, cayenne, sugar, and salt. Bring to a boil, then lower the heat to a simmer and continue cooking for 15 minutes.
4. Add kale and stir until kale wilts.
5. Turn off the heat. Adjust the amount of salt and sugar if needed. Garnish with cilantro and scallions. Serve immediately.

Notes

• (1) You can use 1/2 lb (225 gram) dried chickpeas. Soak dried chickpeas overnight in cold water. Drain chickpeas, place in a pot, top with 2 inches of water. Boil over medium heat, then lower the heat to medium-low and simmer for 1 hour until soft and the beans are starting to split. Drain and set aside. The boiled chickpeas are now ready to use.