Curried Chickpeas and Kale
Yield: 4 Servings
Recipe Source: 1001 VEGETARIAN RECIPES by Carol Gelles

2 tb Ghee or vegetable oil
1 1/2 c Chopped onions
4 Garlic cloves; minced
1/2 ts Cumin seeds
3 c Chopped kale
1 1/2 tb Curry powder
1 ts Ground ginger
1 ts Ground coriander
1 1/2 c Vegetable broth
3 c Cooked chickpeas(cooked from dry; or canned,
drained
1 c Chopped tomatoes
1/4 ts Salt; or to taste

In a 2-quart saucepan, heat the ghee or oil over medium-high heat. Add the onions, garlic, and cumin; cook stirring until softened, about 2 minutes. Add the kale; cook, stirring, until softened, about 2 minutes. Stir in the curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas, tomatoes, and salt; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes.

This recipe yields 4 servings.

Variation: Substitute Swiss chard or a 10-ounce package frozen chopped spinach for the kale.