I still had an additional package of chickpeas left over from Virtual Vegan Potluck. I already made tuna and hummus out of chickpeas so what is left? Curried chickpeas and kale of course! This in my opinion is one of those build-able dishes. You can add potatoes and turn it into a filling for roti (ie: dosas) or you can add it to rice and wrap it in a collard leaf for a unique tasting burrito. The possibilities are just about endless. Click here to find out the details for this tasty dish.
2 Tablespoons Olive Oil
1Large onion diced
2 Cloves of garlic, minced
6 Large handfuls of chopped kale
1 Tablespoon of fresh grated ginger
2 Teaspoons of ground cloves
1 Tablespoon of cinnamon
1 package of garbanzo beans/chick peas (cooked)- or use canned if you prefer
1 Teaspoon of ground cumin
1 Teaspoon of ground coriander
½ cup of TVP flakes/bits *optional* – (I was just trying to use up the little I had left)
1 Vegan “chicken” bouillon cube
1 ½ Tablespoons of curry powder
1 Teaspoon cayenne pepper or West African ground red pepper if you can handle it.
1 Sprig of thyme
1 Green bell pepper
Saute the diced onions, tomatoes, garlic cloves, bell pepper, and grated ginger on medium heat until translucent.
Add the cooked chick peas, TVP flakes, and kale to the pot with the bouillon and seasonings mentioned above except the curry.
Let everything cook for about five to 10 minutes then add 4-6 cups of water and the curry powder.
Turn down the heat a little and let everything simmer for another 10 minutes. Then serve with rice, or the grain of your choice. I chose to have my curried chickpeas with cooked millet. This is a savory, aromatic, and soulful dish that I hope you enjoy.