Ingredients
  • 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
Instructions
  1. Over medium to low flame, heat extra virgin olive or coconut oil in large skillet; add onion, garlic and ginger and saute until soft
  2. Add in curry and turmeric powders and mix to combine
  3. Add in coconut milk, chickpeas, kale and tomatoes. Still well to combine
  4. Place lid on skillet to allow kale to wilt. Season with sea salt and fresh ground pepper to taste
  5. Enjoy!
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/curried-chickpeas-with-tuscan-kale/