Chickpea and Kale Curry with Rice
Ingredients
- 2 cans of crushed tomatoes
- 2 cans of chickpeas
- 150g kale
- 1 onion
- 2 cloves of garlic
- 1 tsp chili flakes
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp maple syrup
- salt and pepper
Preparation
Roast the sliced onion with a splash of water.
Add the minced garlic a few minutes later.
Next, add kale stems and drained chickpeas.
Drizzle the maple syrup on top.
When the stems are tender add the rest of the kale and one minute later the tomatoes.
Now add all the spices which are left.
Use a lid and let it simmer on low heat for 5 to 10 minutes.
Serve it with rice of your choice or potatoes.
Top it off with spring onions, black sesame and some lemon juice.
