Chickpea Masala with Kale
Indian

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

chick peaskalemasalaturmeric

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

Instructions

  1. 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, 10-12 minutes.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Serve over basmati rice.

Nutrition (per serving)

544

Calories

22g

Protein

76g

Carbs

20g

Fat

15g

Fiber

2128mg

Sodium