Chickpea & Kale Curry

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  2 dash or 0.8g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  3 tbsp or 18g

• Curry powder

  Spices

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Kale

  Raw

  2 cup, chopped or 134g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt; cook for 7 minutes until softened. Stir in garlic, ginger, and spices; cook for 2 more minutes.
2. Add chickpeas, chicken stock, and coconut milk; bring to a boil.
3. Reduce heat to a simmer and cook for 10 minutes to meld flavors.
4. Add kale and another pinch of salt; simmer for 10 more minutes.
5. Season with salt and pepper to taste. Finish with lemon juice before serving.