I just came up with this tonight because I’d been wanting to make something saucy with chickpeas for awhile. It was incredibly cheap (I had most of the ingredients already, but had I bought them all tonight it still probably would’ve been less than $10), I had two bowls for dinner and am super full, and there’s enough left over to have for the next two days. It’s vegan and super healthy, which is just what my system needs after a weekend of beer and processed meats. The chickpeas are nutty and tender, the peas add a snap of sweetness and the bitterness of the kale is a nice contrast.
- 1 large can chickpeas, drained + rinsed
- 1 can diced tomatoes
- 1 tablespoon minced garlic
- 1 bag frozen peas
- 1 bunch fresh kale, rinsed + deveined
- 2 medium onions, chopped
- a few tablespoons of olive oil
- 1 tablespoon curry paste
- approximately 1/2 - 1 cup vegetable stock
- 8 - 10 mini potatoes
Set a large pot of water to boil and add potatoes, so they cook while you’re doing the other stuff. Boil for 10 minutes and drain, then chop into bite-size chunks. Set aside.
Heat the olive oil in a large skillet over medium heat and add onions. Simmer a few minutes until the onions are glossy and limp, but not brown. Add chickpeas and continue simmering an additional 5 minutes or so. After the chickpeas start smelling nutty, add the diced tomatoes, curry paste, garlic and salt and pepper to taste. Simmer until sauce thickens and add peas and kale, and vegetable stock if you need more liquid. Cook until kale is dark green and wilted, about 7 minutes. Add potatoes and mix well so that everything’s saucy.