Ingredients
400g of chickpeas (use canned or if using dried ensure they have been soaked overnight and cooked the next day)
1-2 tablespoons of olive oil
½ teaspoon of cumin seeds
1/3 teaspoon of turmeric
½ teaspoon chilli powder
¼ teaspoon of cinnamon
Small onion (i.e. shallot) chopped
1 large tomato (chopped)
1 large clove garlic (crushed)
1 inch piece of ginger (crushed or grated)
1 – 1.5 teaspoons rock salt
1 – 1.5 teaspoons of brown sugar
1 tablespoon of coconut cream
1 teaspoon of ground coriander powder
1 teaspoon of ground cumin powder
½ teaspoon of Amchur (dried mango) powder
100g of fresh kale
Instructions
Heat olive oil in a medium sized pain, add cumin seeds and fry them until they enlarge and turn dark
Add turmeric, chilli powder, cinnamon and fry until aromatic
Add onion and stir for 1-2 mins on medium heat
Add garlic and ginger and stir for another 1-2 mins on medium heat
Add the chopped tomato, salt, sugar, ground coriander and ground cumin powder and amchur powder – stir and let it cook until the tomatoes stop releasing water
Stir in the chickpeas and coat them with the tomato mix
Add 1-2 cups of water and bring to boil
Add the coconut cream and let simmer for 2-3 mins
Add the kale, cover the pan and simmer until all the kale has wilted
Serve with rotis