Curry Chickpeas

makes 3 servings

1 Can of Chickpeas, rinsed and drained

1/2 Cup of Diced Yellow Onion

1 15oz Can of Fire Roasted Tomatoes

2 Tablespoons of Curry Powder

1/2 Teaspoon of Cinnamon

1/2 Teaspoon of Cumin

1/2 Teaspoon of Ginger

2 Cloves of Garlic, minced

4 Kale Stalks, stem removed

1/8th Cup of Water

Method

• Preheat oven to 230ºC.

• Mix cinnamon, cumin, ginger, and 1 tablespoon of the curry in a bowl.

• Toss chickpeas in seasoning.

• Place chickpeas on a non stick baking sheet. Cook for 15 minutes.

• While chickpeas are cooking, heat garlic and onion in a non stick pan for 2 - 3 minutes.

• Add fire roasted tomatoes, water, and 1 tablespoon of curry powder.

• Cover and continue to cook.

• Place kale in a food processor, and pulse until kale is in small pieces.

• You can also do this by hand if you do not have a food processor.

• Add kale, and chickpeas to the curry and tomato mix.

• Let it simmer for 5 more minutes.

• Serve over rice or put it in a pita.