Chickpea Curry

Vegetarian recipe alert!! I’ve been trying recently to cook at least one vegetarian dinner every week, and this recipe does not disappoint!

Ingredients

3 cans of chickpeas (15 oz)

1 can coconut milk (14 oz)

2 - 4 cups vegetable broth (chicken stock works too)

1 onion

1 packed cup kale

1 tbsp curry powder

1 tsp cumin

1 tsp red pepper flakes

avocado oil

salt and pepper

Directions

Start by sautéing the onions in some avocado oil on a low flame. Sauté until translucent and soft. Add in strained chickpeas and mix in with the onions. Allow the chickpeas to get some color and pick up the flavor from the onions; about 3 mins. Add the full can of coconut milk along with the curry powder, cumin, and red pepper flakes. Mix. Let the mixture cook down and thicken. When it starts to dry up and the liquid is evaporated, add in 1/2 cup of vegetable broth. Continue this process of adding in the broth and letting it cook down until a thicker consistency. Before your ready to serve, add in the kale and let it wilt into the chickpeas. Serve over some basmati rice and enjoy!