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Curried Chickpeas, Onions, and Kale in Tomato Sauce Recipe

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4 votes | 2990 views

This recipe should be called "I bought a whole bunch of kale for a recipe and then forgot the recipe I needed it for, and now I need to use it asap." But I have been making variations of this recipe for the past two years, and because I have yet to meticulously measure everything, it is different everytime. Even in this attempt to write it down, every ingredient is an estimate. While I do recommend using all the spices I listed, the amounts of certain spices are flexible (especially the spicy masala curry powder, and to a certain extent the mustard seed).

This is a quick meal to put together - I cut the kale and onions this morning before I went to class so that in my short break between classes and work I was able to make a warm, absolutely delicious, and satisfying meal. It has a taste that is reminiscent of Indian food, but the tomato paste makes it a little more savory. But you still get a nice delightful tingle of curry & sriracha sauce in the back of your throat… Mmm. And the best part of this recipe? It's low ingredient (and possibly pantry) friendly! Maybe next time I make this I'll add some green onions...

Prep time:
Cook time:
Servings: 2
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Ingredients

Cost per serving $1.21 view details
  • a dash or two of Olive Oil
  • 1 onion, diced
  • half of a bunch of kale, chopped
  • 1-15oz can of organic chickpeas, drained
  • 1 small can of tomato paste
  • 2-4 TBSP (approx) Hot Masala Curry Powder
  • ½ tsp yellow mustard seed
  • a dash of cinnamon
  • a dash (½ tsp?) coriander
  • 2 gloves of garlic, crushed
  • kosher salt
  • freshly ground black pepper
  • 1 or 2 TBSP Sriracha sauce

Directions

  1. Heat oil in a large skillet and cook onions with the mustard seed for a minute or so. Then add about 1 TBSP of curry power, cinnamon, and coriander to the onions and continue cooking until translucent. Add in chopped kale and cook down (it will shrink dramatically in size, this is good). Sprinkle a few pinches of kosher salt and grind the black pepper over the kale - mix in.
  2. Stir in chickpeas and crushed, cook for about 2 to 3 minutes. Reduced the burner to medium heat and stir in tomato paste with the rest of the curry powder. Stirring this in will take some effort, but just work to make sure "break up" the tomato paste and incorporate the vegetables/chickpeas into it. Once all incorporated, drizzle Sriracha sauce and stir to incorporate.
  3. Serve hot, but it also works wonderfully heated up the next day (trust me, I know, I'm not so good at "cooking for one"). I usually cook rice to serve this over, but I ran out of time. While rice compliments this very well, it is also delightful on its on.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 348g
Recipe makes 2 servings
Calories 344  
Calories from Fat 24 7%
Total Fat 2.93g 4%
Saturated Fat 0.36g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1323mg 55%
Potassium 1303mg 37%
Total Carbs 69.1g 18%
Dietary Fiber 13.9g 46%
Sugars 12.47g 8%
Protein 14.81g 24%

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Reviews

  • kathy gori
    February 20, 2010
    this looks good!
    • Isabelle Boucher
      February 21, 2010
      Oooh... I've got a bunch of kale I need to use up too. :) This looks like a delicious way to do it. Have you tried it using bottled curry paste instead of the masala curry?

      Comments

      • Keisha
        September 30, 2010
        I don't have or even know what Siriacha sauce is. Is there a good substitute or is this too escential to the dish?
        1 reply
        • Katherine Martin
          September 30, 2010
          It's essentially a garlicy hot sauce. It is essential, but it's ok if you can find a substitute.

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