- 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
- Enjoy!
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/curried-chickpeas-with-tuscan-kale/
3.4.3177