1 Cup Dried Chickpeas, soaked & cooked OR 2 Cans Cooked Chickpeas, drained
1 Cup Liquid from Cooked Chickpeas
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How to Cook
Heat the ½ cup of oil in a large pot on high heat. Add the onions and sauté for 5 minutes, or until the edges have turned brown. Add cayenne peppers, stir well and sauté for 1 minute. Turn off the heat and stir in the kale ( if the kale is wet, keep your face away from the pot, as the water will splatter). Continue to stir the kale for 2 minutes. Scoop the kale mixture into a medium bowl.
Return the pot to the stove, add the 2 tablespoons of oil and heat it on medium heat for 1 minute. Stir in the cardamom seeds and allow them to sizzle for 15 seconds. Turn off the heat and wait for 1 minute. Stir in the Vij’s Cumin Powder, salt, cinnamon, cloves and tamarind paste (keeping your face away from the pot, as the tamarind may splatter slightly). Stir well
Turn on the heat to medium and sauté the tamarind and spices for 1 minute. Stir in the chickpeas and continue cooking for 5 minutes. Stir in the kale. Add the chickpeas liquid if you prefer a soupier curry. Cook for another 5 minutes.
To Serves tir in cilantro and ladle equal amounts of curry into each bowl. Serve with love!
