Ingredients
- 2 tablespoons olive oil, or as needed
- 1 onion, finely chopped
- 1 red chile pepper, seeded and sliced
- 1 (14 ounce) can chickpeas, drained
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 1 lemon, zested and juiced
- 1 cup roughly chopped kale, or more to taste
Reasons You'll Love It
A vibrant mix of hearty chickpeas and nutritious kale, flavored with warm Indian spices. It’s both filling and healthy, making it perfect for a quick weeknight meal or a comforting side dish. The combination offers great texture and a satisfying taste that everyone can enjoy.
Tips To Improve This Recipe
- Use fresh kale and remove tough stems for a better texture.
- Rinse canned chickpeas well to reduce sodium and improve flavor.
- Toast spices lightly in oil before adding other ingredients to release their aroma.
- Rinse canned chickpeas well to reduce sodium and improve flavor.
- Toast spices lightly in oil before adding other ingredients to release their aroma.
Directions
Warm some oil in a large frying pan or wok over medium-high heat. Toss in the onion and chile pepper, and cook them until the onion softens and becomes fragrant, about 5 to 7 minutes. Next, add the chickpeas along with the cumin, coriander, turmeric, cinnamon, and a pinch of salt. Give everything a good stir and let it cook for another 5 minutes. Splash in a little water to keep things from sticking, then add the lemon zest and juice for a bright, fresh kick. Taste and adjust the seasoning if you like. Finally, stir in the kale and cook just until it wilts, which should take around 3 to 5 minutes. Once everything is nicely combined and tender, take the pan off the heat and it’s ready to serve.
Serving Options To Try
Serve alongside steamed basmati rice or warm naan bread to soak up the flavorful sauce. It also pairs nicely with a dollop of yogurt or a squeeze of fresh lemon juice to brighten the dish.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture seems dry. This dish also freezes well for up to a month.
