Channa Masala (Spiced Chickpeas) with Kale
1 tbsp. olive oil
1 can chickpeas in liquid
1/2 diced onion
1 tsp curry powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon
1/4 tsp turmeric
juice from 1/2 lemon
1 medium bunch of kale, de-veined and chopped
1/2 cup of mini tomatoes, cut in half
salt to taste (because i used salted canned chickpeas, i didn’t need to add any, but your mileage may vary)
Heat oil in cast iron or stainless steel pan on medium. Look for lid of said pan but leave it off for now. My cast iron pan is hugs and I don’t have a lid for it, so I use 2 sheets of aluminum foil to cover it. Add your onions and as they start to turn translucent, add your spices to the oil and toast gently. Add your lemon juice and then your chickpeas including their liquid. Stir in the kale and halved mini tomatoes and cover, lowering heat. Let simmer until liquid is basically gone for 10-15 minutes and then stir and check for seasoning. Add extra lemon juice or salt if you think it needs it. Serve with quinoa, brown rice, or homemade gluten-free naan.