This recipe for Indian spiced chickpeas and greens is a quick and easy dry curry. It's delicious with kale or whatever greens you have on hand!

1 tbsp oil
1 large bunch (3/4 - 1 lb) of kale or other leafy green
vegetable
1 large onion, small dice
3-4 cloves (~1 tbsp) garlic, minced
3 cups (28 oz can) chickpeas, rinsed and drained
1 1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 - 1/2 tsp cayenne pepper, to taste
1 tsp salt, or to taste
2 tbsp tomato paste mixed with 1/4 cup water
1/4 cup freshly squeezed lemon juice (~1 lemon)

1 tbsp oil 1 large bunch (3/4 - 1 lb) of kale or other leafy green 1 large onion, small dice 3 -4 cloves (~1 tbsp) garlic, minced 3 cup s (28 oz can) chickpeas, rinsed and drained 1 1/2 tsp garam masala 1/2 tsp ground turmeric 1/2 tsp ground coriander 1/4 tsp ground cumin 1/4 - 1/2 tsp cayenne pepper, to taste 1 tsp salt, or to taste 2 tbsp tomato paste mixed with 1/4 cup water 1/4 cup freshly squeezed lemon juice (~1 lemon)

Heat a large cast iron or non-stick skillet over medium heat. When hot, add the oil and onion and
cook for 5-7 minutes, stirring occasionally, until the onion is softened and lightly golden. Add the
garlic, and sauté for ~ 1 minute.
Stir the chickpeas, garam masala, turmeric, coriander, cumin, cayenne, and salt into the pan. In a
small bowl mix the tomato paste with the 1/4 cup of water until smooth, then add to the pan.
Cook for 5-6 minutes, stirring occasionally.
Add the kale or greens of choice and a small sprinkle of salt to the pan. Let the greens wilt for
about 1 minute to shrink somewhat before trying to stir them in. Carefully stir as the greens wilt