Indian-Spiced Skillet Chickpeas and Kale with Raita
Ingredients
- 1 tablespoon neutral cooking oil
- 1 teaspoon cumin seeds
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 1/2 tablespoons tomato paste
- 4 cups chopped kale
- 1 small lemon
Raita
- 1 small cucumber, ends removed
- 1 (5 ounce) carton plain almond milk yogurt or unsweetened nondairy plain yogurt
- 3 tablespoons chopped coriander
- 1 teaspoon fresh lemon juice, plus more to taste
- Salt to taste
Preparation
Grate the cucumber with the skin on using the larger holes on a box grater.
Transfer the grated cucumber to a sieve and use your hands to squeeze out the excess water.
Place the grated cucumber into a medium bowl.
Add the yogurt, chopped coriander, lemon juice, and salt to taste.
Set aside.
Heat the oil in a large skillet over medium-high heat.
Cook the cumin seeds for 1 minute, or until fragrant.
Add the onion and cook for about 5 minutes, or until softened.
Add the garlic and cook for 1 minute more.
Add the chickpeas and stir to coat with the oil.
Add the garam masala, turmeric, and coriander and cook for about 1 minute more, or until fragrant, stirring constantly.
Add the tomato paste and cook for another minute, stirring constantly.
Add 1/4 cup water and mix to incorporate. Cook for 2 minutes more.
Add the kale and cook for about 3 minutes more, or until softened, adding more water as needed.
Add the lemon juice to taste and mix to incorporate.
Stir the raita.
Serve with the chickpeas and a grain of your choice.
