Spicy Chickpeas with Tomatoes & Kale
View original ↗
Alexandra's Kitchen · by Alexandra Stafford★ 4.9

Spicy Chickpeas with Tomatoes & Kale

NUTRITION · PER SERVING45M COOK
CAL 47%·PRO 46%
CARBS 109G47% OF CAL
19G FIBER0G ADDED0G INTRINSIC71G OTHER19G TOTAL SUGAR
FAT 49G47% OF CAL
33G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced chickpeas and kale simmered with tomatoes, curry, ginger, and coconut milk in a fragrant broth. Rich and warming, served with rice or naan.

mainindiancurrybeansdairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons grapeseed, olive, or other neutral oil
  • 1/2 small yellow or white onion, finely chopped, about 1/2 cup
  • 1 clove garlic, minced
  • 1-inch piece ginger, peeled and minced
  • crushed red pepper flakes to taste (I use 1/2 teaspoon or less)
  • kosher salt and pepper to taste
  • 3 tablespoons curry powder, I love Madras brand
  • 1 tablespoon tomato paste
  • 3 cups cooked chickpeas or two 15-oz cans, drained and rinsed
  • one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups)
  • 1 cup water or vegetable stock (I always use water)
  • 2 to 4 cups stemmed and chopped fresh kale
  • 1 teaspoon miso, optional, see notes above
  • 1/4 cup (or more) unsweetened coconut milk
  • coconut rice, see notes above
  • naan
  • cilantro, optional
  • lime, optional
PREP
20M
SODIUM
936MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.