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Curried Chickpeas & Kale | Catching Seeds

Curried Chickpeas & Kale

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  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Category: Entrees
  • Cuisine: gluten-free, vegan

Description

A delicious curry dish light enough to be served during the summer months. Tasty enough to be served any time.


Ingredients

Scale
  • 2 tablespoons coconut oil ((or your choice))
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/2 jalapeño (, diced)
  • 1 tablespoon minced ginger
  • 1 clove garlic (, minced)
  • 1 tablespoon tomato paste
  • 1/2 onion (, chopped)
  • 1 teaspoon salt
  • 1 bunch kale (, washed and torn into bite size pieces)
  • 1 (15)oz. can garbanzo beans, drained and rinsed
  • 2 tablespoons chopped pecans
  • 2 tablespoons chopped cashews

Instructions

  1. In a large skillet melt the coconut oil. Stir in the curry powder, cumin, garam masala, chili powder, jalapeño, ginger, garlic, and tomato paste. Cook, stirring constantly, until the spices have become fragrant and the mixture has darkened in color, just 1-2 minutes should do.
  2. Add in the onions, salt, and 2 tablespoons water. Sauté until the onions are translucent, about 5 minutes.
  3. Add in the kale and garbanzo beans. Cover and cook until the kale has wilted and the garbanzo beans are heated through. Remove the pan from the heat and add in the pecans and cashews. Toss to combine. Serve.