Curried Chickpeas Kale Recipes
CHICKEN, CHICKPEA AND KALE CURRY
A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar
Provided by Yana W.
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
- Slice the chicken breast into small cubes, approximately 1 inch thick.
- Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
- To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
- Add the dried spices, stir and cook for 1-2 minutes.
- Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
- Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
- Cut each sweet potato in half.
- To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).
Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2
CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
CURRIED RED LENTIL, CHICKPEA AND KALE SOUP
Make and share this Curried Red Lentil, Chickpea and Kale Soup recipe from Food.com.
Provided by dianne15
Categories Lentil
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
- Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
- Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
- Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
- Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
- Cover and simmer for 10 minutes.
- Add garnish of coconut and peanuts when served in bowls.
Nutrition Facts : Calories 573.3, Fat 19.1, SaturatedFat 14.1, Sodium 109.7, Carbohydrate 87.7, Fiber 12.2, Sugar 44.3, Protein 17.4
KALE WITH CHANA & COCONUT
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries
Provided by Jane Hornby
Categories Dinner, Main course, Side dish, Supper
Time 30m
Yield Serves 2 as a main, 4 as a side
Number Of Ingredients 16
Steps:
- Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
- Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
- Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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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- 1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add the garlic, ginger, and spices and cook for another 2 minutes.
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- Add the chopped kale to a large bowl and pour the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.
- Fold the carrot, chickpeas, almonds, pickled onions, and raisins into the salad. Once everything is well-incorporated, transfer to serving plates and top with an extra drizzle of dressing.
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- Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally. Top with fresh cracked pepper.
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From myrecipes.com
- Preheat oven to 400°F. Place cauliflower on a rimmed baking sheet; toss with salt, pepper, red pepper and 2 Tbsp. olive oil. Bake, stirring occasionally, until browned, 25 to 30 minutes.
- Warm 1 Tbsp. olive oil in a skillet over medium heat. Cook onions, stirring, until soft, 4 to 5 minutes. Mix in garlic and ginger; cook, stirring, 30 seconds. Stir in broth, coconut milk, paste, fish sauce, kale, chickpeas and cauliflower. Bring to a simmer. Cook, stirring, until kale wilts, 3 to 5 minutes.
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From yayforfood.com
- In a small bowl, combine the spices (minus the salt) and set aside* (see first note). In a blender, puree the whole tomatoes (with juice) and set aside. The pureed tomatoes will be around 4 cups** (see second note).
- In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.
- Add in the garlic and ginger and stir to combine with the onions for 15 seconds (do not allow the garlic to burn). Then stir in the spice blend until fragrant, about 30 seconds.
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From averiecooks.com
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
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- Then fold in the remaining chickpeas, mixing well, leaving some chunky chickpea bits in among the creamier mix.
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From minimalistbaker.com
- Heat a large pot or Dutch oven over medium heat. Once hot, add water, shallot or onion, and ginger. Sauté for 3-4 minutes, stirring frequently, until fragrant and onion is translucent.
- Add garlic and sauté for a few minutes more. Then add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more.
- Add sweet potatoes, half of the coconut aminos, and curry powder and stir to coat. Cook for 2-3 minutes to infuse the curry paste and powder into the potatoes. Then add coconut milk, water or vegetable broth, the remaining half of the coconut aminos, and stir. Bring to a simmer over medium heat.
CURRIED RED LENTIL SOUP WITH CHICKPEAS AND KALE | GIRL ...
From girlheartfood.com
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook an additional minute. Add crushed red pepper flakes, curry paste, salt and black pepper and stir to combine.
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- Heat a large pot over medium heat and add sliced onions with a splash of water. Cook until slightly translucent.
- Add garlic, ginger, and curry powder and let cook for another couple of minutes. Keep adding water, as necessary.
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VEGAN CHICKPEA, SWEET POTATO, AND KALE CURRY ...
From occasionallyeggs.com
- Heat a large pan over medium heat and melt the coconut oil. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Stir in the sweet potato and cook for another two minutes.
- Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes and coconut milk, then stir to combine.
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From gastroplant.com
- Combine the plant milk and peanut butter in a bowl. Use a fork or whisk to briefly mix them together. They don’t need to be completely mixed. Place the bowl near your stove.
- Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the garlic and ginger. Stir until fragrant, 2-3 minutes. Add the curry powder and garam masala. Stir to mix well to form a paste with the other ingredients. Cook the spice paste until lightly toasted and fragrant, stirring occasionally, 4-5 minutes.
- Add the plant milk and peanut butter mixture. Stir well with a spatula to integrate the paste and liquid as thoroughly as possible.
CURRIED CHICKPEAS AND KALE | BABAGANOSH
From babaganosh.org
- In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
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From more.ctv.ca
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Curried Chickpeas & Kale Recipe 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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From fortheloveofgourmet.com
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