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Royal Curried Chickpeas
Royal Curried Chickpeas

This recipe is a great way to get more greens! The spices in this come together beautifully for a slightly exotic flavor. It can be served as a salad or over a cooked grain for a main meal.

1 medium onion, finely chopped

1 teaspoon grated fresh ginger

2 cloves garlic, minced

¼ teaspoon cumin seeds

1 15-ounce can chopped/diced tomatoes

6 cups chopped kale

½ cup low-sodium vegetable broth (divided)

1 15-ounce can cooked chickpeas, drained and rinsed

½ teaspoon ground cumin

½ teaspoon cardamom

¼ teaspoon red pepper flakes (or to taste)

½ teaspoon garam masala

1. Heat a medium-sized, non-stick pot over medium-high heat. 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.) Add the ginger, garlic, and cumin seeds, and cook for another minute or two, until the cumin becomes fragrant. Add the tomato and cook for two more minutes.

2. Stir in the kale and ¼ cup broth, and cover tightly. Cook, stirring occasionally, until the kale is tender but still bright green, about 3-5 minutes.

3. Add the chickpeas, remaining ¼ cup broth, and all seasonings except garam masala. Cover and cook on low for about 10 minutes. Stir in the garam masala and cook for another minute or two. Serve over a cooked whole grain.

Serves: 3-4, Preparation: 10 minutes, Cooking: 10 minutes

Jeanne Schumacher, M.Ed., Ed.D.
Jeanne Schumacher, M.Ed., Ed.D.

Jeanne Schumacher, M.Ed., Ed.D. is a plant-based coach and has become a motivational speaker and educator. She’s the founder of Plant-Based Westchester, a PlantPure Nation POD. She is certified in plant-based nutrition, and helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Jeanne on Facebook at “Plant Based – Westchester” and at

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