Chana Masala With Kale

Ingredients & Equipment:

• Dutch oven or other heavy bottomed pot

• 1 TBS olive or coconut oil

• ½ tsp mustard seeds

• ½ cumin seeds

• ½ to a whole jalapeño pepper (seeded & diced)

• ½ onion (diced)

• 2 cloves of garlic (minced)

• 1 inch knob of ginger (peeled with teaspoon and minced)

• ½ tsp turmeric powder

• 1 pinch of salt (or more, to taste)

• 5 small roma tomatoes (or a can of fire roasted tomatoes)

• filtered water

• 12 ounces chickpeas (rinsed) or lentils

• large handful of kale or other greens (chopped)

• ¼ cup of cilantro (chopped) or other herbs of choice

• slices of lemon or lime and lemon/lime juice or zest)

How to:

• First heal the oil & add spices until fragrant (they will pop and foam a little).

• Then add the onion, garlic and ginger - stir.

• Sprinkle in the turmeric and salt and stir often for about 2 minutes.

• Add the tomatoes, about ½ cup water and simmer for about 5-6 minutes until the tomatoes break down.

• Add the chickpeas and kale and simmer until the leaves wilt and the chickpeas are heated through (about 5 minutes)

• Throw in the cilantro and stir through.

• Serve with a slice of lemon or lime (or zest) and add some fresh squeezed lemon/lime juice.

Optional:

• drizzle a little coconut yogurt on top (or crushed peanuts)

• try sprinkling a little cinnamon powder on top and stir in

• pair with sweet potatoes (instead of rice)

• pair with a chutney or slices of cucumber or a home made (vegan) raita

You can also cook this in your instant pot, just cook the onion and herbs first.