Chickpea Masala with Kale
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.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
4 servings
Ingredients
- 1/4 cupextra-virgin olive oil
- 1 large yellow onion -- chopped
- 4 clovesgarlic -- minced
- 1 1/2 inchpiece ginger root -- peeled and cut into matchsticks
- 3 tablespoonsground coriander
- 1 teaspoonground turmeric
- 1 teaspoongaram masala
- 1/2 teaspooncayenne pepper
- 1 28- ouncecan whole tomatoes
- 3 15- ouncecans chickpeas -- drained and rinsed
- 4 cupschicken or vegetable stock
- 1 tablespoonKosher salt
- 1 bunch kale -- ribs removed and torn
- 2 cupscooked basmati rice
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
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, .
- 2
Add the coriander, turmeric, garam masala, and cayenne to the pot. Cook, stirring constantly, until fragrant, about . 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, .
- 3
Add the chickpeas, stock, and salt, stirring to combine. Simmer for . 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 .
- 4
Serve over basmati rice.