Chickpeas are a staple in my cupboard the way KD might by in another person’s cupboard as fall back for a quick dinner. They are versatile for making everyone from desserts to dinners and used as sandwich fillings and in soups and curries.
1 medium onion finely chopped
2-3 cloves minced garlic
1 table spoon minced fresh ginger (I use a rasp, a must have tool in my kitchen)
1 cup rough chopped fresh tomatoes (I used a mix of heirloom cherry tomatoes)
1 tsp whole cumin seed
1 tsp turmeric
1/4 tsp ground pepper
1/4 tsp himalayan salt
3 cups lacinato kale finely chopped
2 cans organic chickpeas
1 can organic full fat coconut milk
Saute onion in 2 table spoons grape seed oil over medium high heat for a few minutes (until translucent), add garlic, ginger, tomatoes and spices and sauté until fragrant. Add kale and cook till wilted, incorporate chickpeas. Cook for a 3 minutes then add coconut milk. Simmer for 5 minutes to let to flavours mingle. Serve over brown rice and top with a squeeze of lime juice. SOOOO good!