By: Chef Laura Bonicelli
Chickpea Masala with Kale uses a heady combination of spices with a rich tomato broth base. Served with rice, it’s a complete and delicious vegetarian meal. Buy your ingredients at your favorite Farmers Market!Â
About Chickpea Masala with Kale
Chickpea Masala with Kale is comfort food. The dish has all of the elements necessary for the classification. It rich and delicious, it smells great while it’s cooking, and it leaves you feeling satisfied with a sense of well-being. It does have the added benefit of being good for you. Chickpeas are a reliable source of vitamins, fiber, and protein. Turmeric, Cumin, and Ginger all have powerful medicinal qualities. And, of course, the health benefits of kale are legendary.
putting it together
The Chickpea Masala recipe begins with a base of sauteed onion, garlic, and ginger. That mixture cooks until golden. The amount of time is perhaps a little longer than what a typical mirepoix would require; you’ll start to see some caramelization in the mix. Then, you add the spices. Cooking the spices deepens their flavor, giving them a roasted intensity that adds to the dish’s complexity. Make sure you keep stirring until you add the tomatoes; the spices can burn quickly.
Once you get to the point that your kale wilts, you’re ready to plate your rice. I often serve this over brown basmati rice to take advantage of its whole grain goodness and flavor. Brown basmati contains all three parts of the kernel — the germ, bran, and endosperm. It has a lovely nutty quality that enhances the Chick Pea Masala nicely.
Chickpea Masala with Kale goes together in under an hour. I start my rice in my rice cooker when I start prepping, and the timing works out perfectly.
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Green Curry with Chicken, Broccoli, and Cauliflower
Step by Step Instructions
Chickpea Masala with Kale
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion -- chopped
- 4 cloves garlic -- minced
- 1 1/2 inch piece ginger root -- peeled and cut into matchsticks
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- 3 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 28- ounce can whole tomatoes
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- 3 15- ounce cans chickpeas -- drained and rinsed
- 4 cups chicken or vegetable stock
- 1 tablespoon Kosher salt
- 1 bunch kale -- ribs removed and torn
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- 2 cups cooked basmati rice
Instructions
- Prep all ingredients. Heat the olive oil in a medium-sized pot over medium heat. Add in the onion, garlic, and ginger. Cook, stirring often, until golden, 10-12 minutes.
- Add the coriander, turmeric, garam masala, and cayenne to the pot. Cook, stirring constantly, until fragrant, about 2 minutes. Add the tomatoes and bring up to a simmer. Cook, stirring often and breaking up the tomatoes, until the sauce thickens, darkens, and looks like jam, 12-15 minutes.
- Add the chickpeas, stock, and salt, stirring to combine. Simmer for 5 minutes. Add the kale in batches, stirring, and allowing the kale to wilt with each addition. Bring the mixture to a simmer, then reduce the heat to low and cook until the kale is tender, about 10 minutes.
- Serve over basmati rice.
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Nutrition
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Terrific recipe! Thanks!