It’s been a long time since I last posted and I have to admit it was mostly due to lack of time. Whenever I sat down in front of the computer with the sole purpose of selecting pictures and writing recipes I somehow managed to get caught into doing some other long-postponed chore. But now I am back, and I hope I will be posting at least twice a week (this is my new goal).
I have gathered a lot of great recipes during this time and I have also developed a bit of an obsession with Indian food. The latter does not make my fiancée particularly happy because he is really not a fan of spicy food. Nevertheless, I have been experimenting with different dals and curries and at the same time, I have tried to find a way in keeping the (almost) original taste while reducing the spiciness.
Probably my greatest success so far in combining my favorite ingredients with Indian spices has been this kale and chickpeas dish. I have served it to at least ten of my friends so far and they have all declared themselves more than satisfied. And because many of them have asked me for the recipe I decided this should definitely be “the comeback” dish. (By the way … even my fiancée loves it, therefore there is no danger for the ones who do not tolerate spicy food.)
There are two major tips for making this dish fast and tasty:
Make your own tomato sauce from a can of peeled tomatoes which you drop in the blender until it becomes almost a soup.
Buy your kale already trimmed and chopped because it will save you a great deal of time (and depending on where you buy it from, also money)
Although I am not a very big fan of rice, this dish goes perfectly with a combination of wild and jasmine rice. Recently, I have found in a Thai cookbook a “recipe” on how to cook the perfect rice. It works like a charm and the rice is neither soggy nor uncooked. You basically need to add enough water over the rice (about 2,5 cm/ 1 inch), cover the pot with a tight fit lid and then let it reach boiling point. Then, immediately turn down the heat as low as possible and cook for about 15 minutes without removing the lid or stirring the rice. In the end, remove the pot from the heat and let it rest for another 5 minutes, still without removing the lid. After that, you can, of course, take off the lid and fluff the rice with a fork.
I must tell you that I was very skeptical at first and I thought I will end up with all the rice stuck to the bottom of the pan. While it is true that it doesn’t hurt to have a non-stick pan, the method seems to work with any kind of pot or pan as long as you have a fitted lid.
By following the recipe below you will end up with a lightly spiced dish but very fragrant. If you wish to make it spicier you can either add one more teaspoon of garam masala or you can finely chop a green chili and throw it in from the very beginning.
- 1 tablespoon extra-virgin olive oil
- 3-4 garlic cloves, chopped
- 350 gr /1 ½ cups of kale, chopped and trimmed
- 250 gr /1 cup vegetable broth
- 5 gr /1 teaspoon ground coriander
- 5 gr /1 teaspoon ground cumin
- 1 gr / ¼ teaspoon garam masala
- 2,5 gr / ½ teaspoon salt
- 450 gr / 2 cups of canned chickpeas, rinsed
- 450 gr / 2 cups of canned-peeled tomatoes
- Heat oil in a large pan, over medium heat.
- Add garlic and cook, stirring until fragrant, but no more than 30 seconds because you don't want it to burn.
- Add kale and cook by tossing it with two large spoons. This way you will coat the kale in olive oil and garlic until it becomes bright green. It will only take about 1 minute.
- At this point, you can add all the spices: coriander, cumin, garam masala, salt as well as the vegetable broth and the tomato sauce. You should then cover the pan with a lid and let it cook at medium heat for about 5-6 minutes, stirring occasionally.(If you want it truly spicy this is the step where you can add the chopped green chili or an extra teaspoon of garam masala)
- When the kale is tender, stir in the chickpeas and let it cook for another 10 minutes at medium heat.
- When it is done set it aside for about 5 minutes, with the lid on.
- Serve it with jasmine or wild rice or even a mixture of the two types of rice.
Meet the Author
I am a Scandinavian-adopted foodie with an impressive collection of cookbooks and a big fan of Nordic design and sustainable living.