Chickpea Curry

This is the kind of meal that fills your kitchen with amazing aromas and your stomach with happy satisfaction—without spending hours in the kitchen. This easy recipe comes together in one pot with simple pantry staples like coconut milk, curry powder, and, of course, hearty chickpeas. This easy chickpea curry has become a go-to that our family loves to eat again and again.

Ingredients:

1 onion

1 garlic clove

1 tsp grated ginger

1 T oil

6 cups kale, chopped (or spinach or swiss chard)

28 oz can crushed, fire-roasted tomatoes

1 T curry powder

1 tsp cumin

1/2 tsp coriander

3/4 tsp salt

2 15-oz cans chickpeas

1 C coconut milk

Instructions:

Chop the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, and kale, and sauté for 2 minutes until the kale is fully wilted.

Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.

Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.