Curried Chickpeas and Kale

Ingredients

• 0.5 cup veggie broth divided ()
• 0.3 teaspoon cardamom 
• 1 cup chickpeas cooked
• 0.3 teaspoon cumin seeds 
• 0.3 teaspoon garam masala (see my recipe)
• 2 cloves garlic minced
• 1 teaspoon ginger chopped
• 0.3 teaspoon ground cumin 
• 6 cups kale chopped ( 5-6 ounces before removing stems, 3-4 ounces )
• 1 medium onion finely chopped
• 0.3 teaspoon bell pepper red to taste (or )
• 2 servings salt to taste
• 2 teaspoons smooth almond butter (or other nut butter)
• 1 large tomatoes chopped

Equipment

• pot

Directions

1. Heat a medium-sized non-stick pot over medium-high heat.
2. Add the onions and cook, stirring often, until they soften and begin to brown. (I do this without any liquid, but if they start to stick, add a tablespoon of water or broth.)
3. Add the ginger, garlic, and cumin seeds, and cook for another minute or two, until the cumin becomes fragrant.
4. Add the tomato and cook for two more minutes. Stir in the kale and 1/4 cup broth and cover tightly. Cook, stirring occasionally, until the kale is tender but still bright green, about 3-5 minutes.
5. Add the chickpeas, remaining 1/4 cup broth, and all seasonings except garam masala. Cover and cook on low for about 10 minutes. Stir in the garam masala and tahini and add salt to taste and cook for another minute or two.
6. Serve over whole grain, with bread, or stuffed into pitas.