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Thursday, March 31, 2011

Sweet and Spicy Curried Chickpeas and Kale

1 tsp olive oil
1 cooking onion, diced
3-4 garlic cloves, minced
3-4 tbls fresh ginger, finely chopped or minced
2 tbls garam masala
1/2 tsp turmeric
Crushed red chili flakes, to taste (this is what adds the heat)
1/2 tsp salt
1/2 cup cider vinegar
1/2 cup no sugar added/all fruit spread (apricot or peach works best)
1 can chickpeas
1 can tomato paste
1-2 cups water
Large bunch fresh kale, chopped and tough stems removed

Optional add ins: Slivered almonds, raisins, chopped dried apricots

In large skillet over medium heat, pour oil and cook onion until translucent. Add garlic, ginger and spices and cook another few minutes. Add vinegar, fruit spread and chickpeas. Next, stir in tomato paste and then add about 1 cup of water. Start adding in kale, a few handfuls at a time and once it has wilted, add more. Add more water if you want to thin out the sauce more. Once all the kale has wilted, serve over brown rice or quinoa.