Spicy Chickpeas with Tomatoes and Kale

Kale
  • 2 Tablespoons cooking oil
  • ½ cup onion, diced
  • 1 garlic clove, minced
  • 1 inch ginger, peeled and minced
  • Jalapeño, minced, or chili flakes, to taste
  • Salt and pepper to taste
  • 1 tablespoon curry powder, or to taste
  • 1 tablespoon tomato paste
  • 2 15 oz cans chickpeas, drained, rinsed
  • 2 cups tomatoes, diced
  • 1 cup water or broth
  • 1 bunch kale, stemmed and chopped
  • ¾ cup coconut milk
  • Cilantro, chopped for garnish

Heat oil in large skillet. Saute onion, garlic, ginger, hot pepper, salt and pepper for 4 min. Add curry powder, sauté 2 min. Add tomato paste, sauté 2 min. Add chickpeas, sauté 2 min. Add tomatoes, water, and kale. Simmer until kale is tender and liquid is reduced. Add coconut milk, cook 3-5 min. Garnish with cilantro.