Community Pick
Curried Chickpeas & Kale
photo by DeliciousAsItLooks
- Ready In:
- 8hrs 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 cups chopped onions
- 4 cloves garlic, minced
- 1⁄2 teaspoon cumin
- 3 cups chopped kale or 1 package frozen chopped spinach
- 1 1⁄2 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 1⁄2 cups vegetable broth
- 3 cups cooked chickpeas
- 1 cup chopped tomato
- 1⁄4 teaspoon salt
directions
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
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Reviews
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Delicious! And I though Kale was one of those vegetables that you "had to eat because it's pack with health, but doesn't taste great". But this recipe found a way to make kale taste fabulous! I give this an A+ -
This was really a 2.5 star dish for me. My boyfriend and I thought it smelled terrific, but when it came down to eating it, we were pretty underwhelmed. We ended up adding extra curry and a lot of salt and that made it ok, but not great. The flavor was actually pretty bland for us. I would possibly make this again, but would have to work on the spices. -
Super tasty - I'll be making this again. I didn't make it in a crock pot though. I did my standard curry procedure, which is to fry the onions, garlic, ginger, and cumin seeds until almost golden, add tomatoes and remaining spices, cook down to a pulp, and then add the vegetables with a bit of water and simmer until cooked. With lots of plain yogurt, this was fantastic, quick, and healthy.
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I made this with fresh kale, but my changes were: 2 tsp curry seasoning, 1/2 tsp each ginger & coriander and a 28 oz can of Italian tomatoes. I only used 1 c of broth and I added 1 tsp sugar. The rest as you gave it. I brought it to a boil, then simmered it on the stove, covered, for 3 hours. We ate it the next day, with basmati rice, and loved it! Thanks for a great recipe that I was able to tweak a bit to our taste. I will make this very often. -
I increased the amount of all the spices & was not impressed when I initially had this for supper. However the leftovers sat in the fridge overnight & when I had them the next day for lunch, it was so much better. My suggestion is to make this ahead of time & then let it sit overnight in the fridge so the spicy flavours are absorbed into the chickpeas. 3 stars for the first night, 5 stars for the next day, so 4 stars overall.
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Tweaks
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We very much enjoy this recipe and it has become a staple in our house. We don't have slow cooker, so we prepare it as follows: saute the onion and chopped kale stems in oil until mostly cooked, add garlic and spices (we substitute fresh ginger for dried, and some madras curry paste for the curry powder) and saute for another two minutes. Then add broth and kale leaves and steam for about 5-8 minutes. Add tomato and chickpeas and simmer on low until flavours are blended. We generally serve on brown rice or with whole wheat flat bread. Thanks for posting such a delicious and healthy curry!
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Loved this, I didn't have any vegetable broth so I used chicken broth instead. The Kale was not bitter at all. Thanks for the idea.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
