Chickpeas with Leafy Greens | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Simple chickpea curry cooked with coconut milk, leafy greens, and Indian spices—a healthy and easy dinner

Preparation: 20 minutes
Cooking time: 35 minutes

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Ingredients:

• 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
• 3 tablespoons olive oil
• 1 small onion, thinly sliced
• 1-inch fresh ginger, minced or grated
• 1 clove garlic, minced or crushed
• 2 fresh red or green chilies, seeded and minced
• 2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• fresh cracked black pepper to taste
• 1 large tomato, diced
• 14 oz (400 mL) can coconut milk
• 2 lbs (900 g) hardy greens (kale, collard greens, or chard), tough ribs removed and leaves cut into 1-inch strips
• 1 teaspoon sea salt or to taste

Instructions:

• If using dried chickpeas, rinse and soak for 8 hours or overnight in enough water to cover. Drain and rinse, transfer to a large saucepan, and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside.

• Wipe the saucepan dry and heat the olive oil over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the ginger, garlic, and chilies, and cook for another few minutes. Now add the turmeric, coriander, cumin, paprika, chili powder, garam masala, and black pepper. Stir and cook for another minute.

• Stir in the tomato and cook for 5 minutes. Add the coconut milk and chickpeas and mix well. Add the greens a few handfuls at a time, stirring frequently, until wilted and all of the greens are added. Simmer, stirring occasionally, until the greens are tender and the mixture is creamy, about 15 minutes (add a bit of water if the mixture seems too dry). Stir in the salt and serve hot.

Makes 6 servings