Chickpea Curry

Heat a large deep skillet over medium-low heat. Add the curry powder and cumin to the dry skillet. Toast the spices for about one minute, stirring frequently.

Dice the onion, mince the garlic, and grate the ginger while the spices toast.

Add the olive oil, onion, garlic, and ginger to the skillet. Sauté for about 5 minutes, or until the onions are softened and translucent.

Drain and rinse the chickpeas, then add them to the skillet with the tomato sauce and coconut milk. Stir to combine.

Increase the heat to medium-high and bring the curry to a simmer. Once simmering, reduce the heat to medium-low. Let the curry simmer for 15 minutes, stirring occasionally.

Add the chopped kale to the skillet and stir it into the curry. Continue to cook for 5 more minutes, or until the kale is tender and wilted.

Taste the curry and add salt as needed (about ½ tsp). Serve hot with rice or bread for dipping.