Chickpea Curry

Substitute frozen spinach or kale for fresh and this is a quick, healthy, and satisfying pantry dish!

Source: Jim's Pantry Recipes


3 cans
chickpeas (or one pound dry, prepared to package instructions)
2 tablespoons
coconut oil
3 tablespoons
curry powder
large onion
4 cloves
1 can
diced tomatoes (Muir Glen fire roasted are good)
1⁄2 bunch
kale or other greens, fresh or frozen (optional)
salt (to taste)


Partially drain the chickpeas. Put at least 2 TBS coconut oil in a saucepan. Heat, then add curry powder or preferred blend of cumin, coriander and cardamom. Stir fry 30 seconds, don't let it smoke. Add chopped onion and chopped garlic cloves and stir fry about 3 minutes. 

Combine chickpeas and fried spice. Add one can tomatoes. Add one half bunch kale chopped and simmer for about 15 minutes, adding a little water if needed. Salt to taste.  (Recipe #270)