Curried Chickpeas Kale Recipes

CURRIED CHICKPEAS AND KALE

Steps:

• In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
• Add the vegetable broth and the chickpeas. Bring the broth to a boil and stir in the kale leaves slowly as they starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the liquid has reduced to about a third of the original volume.
• Remove from heat and stir in cilantro. Serve over rice, couscous, quinoa, or by itself as a side dish or light dinner.

15-MINUTE CHICKPEA CURRY WITH KALE

Steps:

• Combine the plant milk and peanut butter in a bowl. Use a fork or whisk to briefly mix them together. They don't need to be completely mixed. Place the bowl near your stove.
• Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the garlic and ginger. Stir until fragrant, 2-3 minutes. Add the curry powder and garam masala. Stir to mix well to form a paste with the other ingredients. Cook the spice paste until lightly toasted and fragrant, stirring occasionally, 4-5 minutes.
• Add the plant milk and peanut butter mixture. Stir well with a spatula to integrate the paste and liquid as thoroughly as possible.
• When the liquid reaches a gentle boil, add the chickpeas. Stir well to coat the chickpeas with the sauce. Stir occasionally for the next 2 minutes or so, until the chickpeas are heated through.
• Stir in the kale. Stir occasionally until the kale leaves are wilted but still a vibrant green color. It's important not to overcook the kale because that will make it bitter.
• Add salt (and nutritional yeast and Japanese seven-spice, if using)
• Serve immediately.

CHICKPEA AND KALE THAI COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
• Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
• Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

CHICKPEA AND KALE CURRY

Steps:

• Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
• Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.

CURRIED CHICKPEAS & KALE

Steps:

• Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

CURRY LEAF KALE AND GARAM MASALA BRAISED CHICKPEAS

Steps:

• Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately.
• For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and chile in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups.

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP

Steps:

• Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
• Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
• Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
• Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
• Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
• Cover and simmer for 10 minutes.
• Add garnish of coconut and peanuts when served in bowls.

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

INDIAN KALE WITH CHICKPEAS

Steps:

• Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
• Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

CURRIED KALE & CHICKPEA SOUP

Steps:

• Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
• Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.