A vibrant dish combines hearty chickpeas and nutritious kale with fragrant Indian spices for a comforting meal that's both healthy and flavorful. Perfect for a quick weeknight dinner or a satisfying lunch.
Prep Time10 min
Cook Time15 min
Total Time25 min
Difficulty
Easy
Cooking Advice
Rinse the chickpeas well if using canned to reduce salt and improve taste.
Sauté the spices gently to release their aroma before adding other ingredients.
Add a splash of lemon juice at the end to brighten the flavors.
Ingredients
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Reasons You'll Love It
Full of vibrant flavors and nutritious ingredients. The combination of chickpeas and kale provides a great source of protein and fiber. It’s easy to make and perfect for a healthy, satisfying meal any day.
Directions
Gently heat some oil in a large frying pan or wok over medium-high heat. Toss in the chopped onion and chile pepper, and cook them until the onion softens, which should take about 5 to 7 minutes. Next, add the chickpeas along with the cumin, coriander, turmeric, cinnamon, and a pinch of salt. Stir everything together and let it cook for another 5 minutes so the spices can really come through. Splash in a little water to keep things from sticking, then add the lemon zest and juice for a fresh kick. Give it a taste and adjust the seasoning if you feel it needs a bit more. Finally, stir in the kale and cook just until it starts to wilt, around 3 to 5 minutes. Once everything is nicely combined and fragrant, take it off the heat and it’s ready to enjoy.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Great Ways To Serve
Serve warm with steamed rice or warm flatbreads like naan or chapati. It also pairs well with a side of cooling yogurt or a fresh cucumber salad to balance the spices.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if needed to keep it moist. This dish can also be frozen for up to a month.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but you'll need to soak and cook them beforehand. Use about 1 to 1.5 cups of cooked chickpeas to replace the canned amount.
What can I substitute for kale if I don't have any?
Spinach, Swiss chard, or collard greens work well as alternatives.
How spicy is the dish with one red chile pepper?
It has a mild to moderate heat level, but you can adjust by adding more or less chile pepper.
Can I prepare this dish ahead of time?
Yes, it stores well in the fridge for up to 2 days. Reheat gently before serving.
Is olive oil necessary, or can I use another cooking oil?
You can use other oils like vegetable or coconut oil based on your preference.
How do I know when the spices are fully cooked?
Cooking the spices for about 5 minutes until fragrant ensures their flavors develop properly.
Can I add other vegetables to this recipe?
Yes, adding diced tomatoes or bell peppers can complement the flavors nicely.
Should I wash the kale before cooking?
Yes, rinse kale thoroughly to remove any dirt or grit before chopping and adding it to the dish.
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