Chickpea Curry with Kale

Ingredients

6 tablespoons
olive oil
1 tablespoon
coriander
1 tablespoon
cumin
1⁄2 teaspoon
turmeric
1 tablespoon
chili powder
3
medium onions (peeled and finely chopped)
4 cloves
garlic (chopped)
2
fresh ginger root (finely grated)
1 can
tomatoes (diced, or 2 fresh tomatoes chopped)
4 cans
chickpeas (15 oz cans)
1 bunch
kale
1⁄2 cup
water (more if needed)
1
lemon (juiced)
 
salt (to taste)

Instructions

Heat oil in a soup pot over medium to high heat. Add spices and cook in oil for 30 seconds. Add onions, garlic, ginger and stir occasionally until onions are translucent. Add tomatoes, chickpeas and kale. Add 1/2 to 1 cup water, cover and simmer for about 15 minutes, stirring occasionally. Before serving add lemon juice and salt to taste.