Kale and Chickpea Curry

Instructions

1. Heat oil in a dutch oven and add diced onion and cook until the onions are soft but not brown

2. add ginger, garlic, and spices and stir to coat the onions

3. add chickpeas, coconut milk, and stock

4. Let everything simmer for 15 minutes

5. Chop the kale into small pieces or just tear with your hands and let everything simmer for another 15 minutes

6. Serve with rice, a squeeze of lemon juice, and top with flakey salt

Ingredients

1 can or 2 cups of chickpeas

1 can of coconut milk

4 cups of stock/broth

bunch of kale

2 tbsp curry powder

1 medium onion diced

knob of grated ginger

1 clove of garlic minced or microplanes

neutral oil

lemon juice