Curry Leaf Kale And Garam Masala Braised Chickpeas Recipes

15-MINUTE CHICKPEA CURRY WITH KALE

Steps:

• Combine the plant milk and peanut butter in a bowl. Use a fork or whisk to briefly mix them together. They don't need to be completely mixed. Place the bowl near your stove.
• Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the garlic and ginger. Stir until fragrant, 2-3 minutes. Add the curry powder and garam masala. Stir to mix well to form a paste with the other ingredients. Cook the spice paste until lightly toasted and fragrant, stirring occasionally, 4-5 minutes.
• Add the plant milk and peanut butter mixture. Stir well with a spatula to integrate the paste and liquid as thoroughly as possible.
• When the liquid reaches a gentle boil, add the chickpeas. Stir well to coat the chickpeas with the sauce. Stir occasionally for the next 2 minutes or so, until the chickpeas are heated through.
• Stir in the kale. Stir occasionally until the kale leaves are wilted but still a vibrant green color. It's important not to overcook the kale because that will make it bitter.
• Add salt (and nutritional yeast and Japanese seven-spice, if using)
• Serve immediately.

CURRY LEAF KALE AND GARAM MASALA BRAISED CHICKPEAS

Steps:

• Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately.
• For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and chile in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups.