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.
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
=====
- 3 tablespoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 28- ounce can whole tomatoes
=====
- 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
=====
- 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.
Nutrition
Calories: 544kcalCarbohydrates: 76gProtein: 22gFat: 20gSaturated Fat: 3gSodium: 2128mgPotassium: 1187mgFiber: 15gSugar: 13gVitamin A: 1803IUVitamin C: 42mgCalcium: 206mgIron: 8mg
Tried this recipe?Let us know how it was!