Curried Chick Peas with Kale

Nope, it's not deja vu, this recipe has indeed resurfaced! Each time I make it it's a little different. This time I omitted coconut milk altogether and added a prepared Indian simmer sauce, Calcutta Masala. Why? One, to cut some of the fat of the dish and two, to show the short cut, yet flavor enhancing method of making the dish by using the simmer sauce. Saves a few minutes when you've gotta get dinner on the table in a hurry.

This dish was recreated, on the fly, as part of the Life Chef "What's Cooking? Meal Planning" class I taught last Saturday at Sevananda Natural Foods Market. The first hour of the class highlighted time saving, money saving, calorie saving tips while keeping healthy and delicious foods on hand and realistically planned into your life. Hopefully you can catch the next one!

Curried Chick Peas with Kale
1 can chick peas (garbanzo beans), drained and rinsed
1 onion, diced
3 cloves garlic, minced
1-2 inches of ginger, peeled and grated
1 large tomato, diced
2 cups kale, thinly sliced
1/2 teaspoon each (or to taste):cayenne, cumin, coriander, ginger, garlic, black pepper, smoked paprika, cinnamon, allspice
1 cup Calcutta Masala Sauce
1 cup water
1 lime, cut into wedges (for garnish)
1 bunch cilantro (for garnish)

In a large pot, heat 2 tbsp of extra virgin olive oil over medium-high heat. Saute the onions and garlic until tender, about 3 minutes.

Add ginger and tomato and continue cooking until tomato breaks down, about 5 minutes.

Add chick peas and spices (cayenne through allspice), and stir rapidly to toast spices.

Add water and Masala sauce, cover the pot and simmer for at least 10 minutes to combine flavors.

To serve, garnish with lime wedges to be squeezed over each plate and fresh cilantro sprigs.