Chana Masala with Kale

By Jen Booker

October 6, 2018

Very nutritious recipe from Eat Healthy Eat Happy

  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

1 cup chickpeas

1 Tbsp olive oil

1 tsp garam masala

1 tsp red curry powder

1/2 tsp cumin

1/2 tsp chili powder

half a medium-large yellow or white onion, sliced

2 cups red bell pepper, sliced

400g tin tomatoes, drained

1 Tbsp peanut butter

1 Tbsp fresh grated ginger (or substitute 1/4 tsp ground ginger)

1 tsp garlic powder

1 tsp onion powder

1/4 tsp cinnamon

1/2 cup water

1 bag of kale greens

Directions

1Combine the olive oil, garam masala, curry powder, cumin and chili powder in a large saucepan over medium low heat

2Simmer the spices in the oil for about 2 minutes, then add the onion and red bell pepper

3Turn the heat up to medium and saute the veggies until they’re tender and starting to caramelize, about 5 minutes

4Turn the heat back to low and put a lid on the pan. Give them a stir every so often

5Combine about 1/4 cup of the chickpeas with the tomatoes, peanut butter, ginger, garlic powder, onion powder and cinnamon in a food processor or blender and whir until the mixture looks mostly uniform

6Stir this into the peppers and onions and let everything simmer together for about 5 minutes

7Add 1/2 cup of water and a few good handfuls of the kale to the pot

8Work the rest of the kale into the rest of the ingredients using a folding motion

9Once all the kale’s in and fairly wilty, stir in the chickpeas

10Let everything simmer together on low heat for a few minutes before serving

11Service with brown rice or quinoa

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