Chana Masala with Kale

Posted by on Mar 5, 2014 in Recipes | 0 comments

While chocolate may be first on my list of things I cannot live without, the humble and delicious chickpea might be second.  And one of my favorite dishes of all time is chana masala. This is my very own take on the classic Indian dish and it’s a hearty and soul-satisfying one.

For beautiful, rich flavors, I used whole toasted cumin and mustard seeds, along with some ground turmeric and a bit of salt and pepper. Garlic, onions and tomatoes are of course essential in a chana masala.  I used mini heirloom tomatoes that were just bursting with flavor to make sure I had a nice acidic, but sweet tomato flavor infusing the dish (you really do not want to skimp on the tomatoes here!). And I also added some kale because it tastes great and it adds both texture and nutrition to this already very healthy dish.

And now, for the recipe… 

Chana Masala with Kale
Serves 2
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 tsp cumin seeds
  2. 1 tsp brown mustard seeds
  3. 1/2 tbsp olive oil
  4. 1 medium yellow onion, halved and sliced
  5. 2 cloves garlic, chopped
  6. 1 1/2 cups chopped tomatoes
  7. 1 tsp coconut palm sugar
  8. 1 1/2 cups chickpeas, cooked or 1 15oz can of chickpeas, drained and rinsed
  9. Salt and pepper to taste
  10. 2 cups kale, chopped with ribs removed
  11. 2 tbsps chopped parsley
Instructions
  1. In a hot, dry pan, toast the cumin seeds and mustard seeds until they just start to brown and become fragrant.
  2. Add olive oil and onion and sauté until the onion is soft, about 5 minutes.
  3. Add garlic and continue to sauté until fragrant, about a minute.
  4. Turn down heat to medium, add turmeric and coconut palm sugar and continue to cook for another 2 minutes.
  5. Add tomatoes and chickpeas and cook for another 5 or so minutes until the tomatoes have broken down.
  6. Check seasonings and add salt and pepper to taste.
  7. Add kale to the dish and cook until soft, not too long.
  8. Dish into two bowls and garnish with fresh parsley or cilantro.
Vegan Sweet and Simple http://vegansweetandsimple.com/
We enjoyed it straight up, but it’s great with brown rice or with a nice vegan, gluten-free flatbread.  I garnished it with a generous serving of parsley, but cilantro would taste wonderful too.  

Now this is real comfort food...

Now this is real comfort food…

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