Upon a really weird craving for curried chickpeas I came up with this dish. It’s already pretty simple to make but you can cut the cooking time down by using canned chickpeas (drained and rinsed) although I love making my own beans (see instructions at the end on how to make your own beans).
This dish can be eaten on its own or combined with quinoa or brown rice to soak up some of the sauce. You can also shred some chicken breasts and add that to the dish for a one-pot wonder. There are plenty of options!
- 3 cups cooked chickpeas (that's 1 cup of dry beans, cooked)
- 1 bunch of tuscan kale, chopped
- 1 can of full-fat coconut milk
- 1 can of diced tomatoes (optional)
- 1 small onion, diced
- 2-4 garlic cloves, minced
- 1" piece of fresh ginger, grated
- 1.5 tablespoons mild curry powder (or spicier if you prefer)
- 1 teaspoon of turmeric powder
- Over medium to low flame, heat extra virgin olive or coconut oil in large skillet; add onion, garlic and ginger and saute until soft
- Add in curry and turmeric powders and mix to combine
- Add in coconut milk, chickpeas, kale and tomatoes. Still well to combine
- Place lid on skillet to allow kale to wilt. Season with sea salt and fresh ground pepper to taste
To make your own beans soak a cup of dry beans in filtered water over night. Drain the beans and put into a large pot, cover with fresh filtered water, add in a piece of kombu to aid in better digestion of the beans and bring to a boil.
After beans reach a boil, turn the flame down and let simmer for an hour or more, depending on your desired softness — be sure to not let them get mushy! Salt your beans AFTER they have cooked, not during or before!