This is just a quick and easy tasty curry that uses chick peas, kale and green peas, along with some onions and various spices. All of the ingredients I used are listed below, so let’s start with that:
- 2 Tbsp Olive Oil
- 1 medium to large size onion, diced
- 4-6 garlic cloves, minced
- 2-3 cups vegetable broth
- 4 cups cooked chick peas (see ‘Chick Pea’ note at bottom)
- 1.5 cups peas
- 1 Bunch of Kale
- 1 Tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp cinamon
- 1/2 tsp ground red pepper (optional)
- 1 tsp ground turmeric
- 1/2 to 1 Tbsp sea salt (start with 1/2 and add more to taste)
One easy way to get started is to measure all of your spices out and set them aside in a single ramekin, or something of the like. It’s just nice to have this ready when the time comes!
**NOTE** You don’t need to add the salt to the ramekin yet, that will go in as the last ingredient.
Okay, I used my 4 quart cook pot for this, and it was well over sized. You could easily use a 2-3 quart size pot. Anyway….
Set the pot on medium heat, and add the oil. Once it reaches a warm enough temperature, drop in the onions, and allow them to saute for a few minutes; just long enough for the onions to begin to turn translucent. Add the garlic, and allow that to cook in for a minute, and then dump in all of the spices you’ve set aside.
Let the spices cook in with the onions and garlic for a minute, and then add the vegetable broth. At this point, you can add the remaining ingredients: chick peas, kale, green peas
Add the 1/2 Tbsp of sea salt, and allow to simmer for 15-20 minutes. Taste it at some point, and add more salt if necessary. The vegetable broth will make a difference on how much salt you need to add, which is why I suggest starting with 1/2 Tbsp and moving up after you’ve had a chance to taste it.
This goes well over rice, but it also goes well on its own.
For those that do not like spicy dishes, simply omit the ground red pepper. For those that like it spicy, you can add more once the dish has had a chance to simmer. Just remember that while the dish is hot from a temperature stand point, it is not always easy to detect just how spicy it is, so don’t get too crazy with the heat unless you’re familiar with the levels!
The recipe calls for 4 cups of cooked chick peas. There are various ways to come up with the amount you need for this recipe:
- 2 cans of drained/rinsed chick peas; this doesn’t add up to quite 4 cups, but would be close enough without opening a 3rd can and going over
- 2 cups dried chick peas, soaked overnight
I like my chick peas nice and tender. My method starts with the dried chick peas in a crock pot overnight on low. I add 1/2 Tbsp of sea salt to the water to help give the chick peas some additional flavor. You don’t ‘need’ to add salt to it, it’s just something that I like to do.
Keep in mind that I like to go light on the sodium when I can, which is why I mentioned the extra salt at the end depending on the choice of vegetable broth. I happen to have a low sodium vegetable broth on hand, and added the extra salt to make up for the lower sodium of the broth.