Chickpea Curry

Substitute fresh spinach or kale with frozen greens to make this 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
chopped 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. When the oil is hot, add curry powder or preferred blend of cumin, coriander and cardamom. Stir fry 30 sec but don't let it smoke. Add chopped onion and chopped garlic cloves and stir fry about 3 mins. 

Combine chickpeas and fried spices. Add one can of tomatoes. Add kale and simmer for about 15 mins, adding a little water if needed. Salt to taste.  (Recipe ♦270)