Chickpea Kale Stir-Fry


The main dish we made in the South Arm Kitchen is an Indian infused chickpea stir fry dish.

This Chickpea Kale Stir-Fry is simple to make and yet pack with nutrition. The flavour is bold and the ginger and cayenne gives this dish some spiciness. Serve the chickpea stir-fry with a dollop of lemony yogurt.

Ingredients

  • 4 cups cooked or canned chickpeas (rinsed and drained)
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 6 cups finely chopped kale
  • 2 cups cherry tomatoes, halved
  • 1/4 cup hempseeds
  • juice of 1/2 lemon
  • 1 cup plain, 2% Greek yogurt
  • 1 teaspoon lemon zest

Source: “One-Skillet Meals” alive #378, April 2014

Serves 4.

For dessert, we made some Almond and Honey Cookies. You can find the recipe here.


Instructions

Chopped and measured the ingredients.
Heat oil in a large skillet over medium heat. Add chickpeas, garlic and ginger; cook for 4 minutes.
Stir in garam masala, turmeric, and salt; Cook 30 seconds more.
Add kale and tomatoes to the skillet and cook until slightly wilted.
Stir in lemon juice.
Add hempseeds and heat for another minute.
In a small bowl, stir together yogurt and lemon zest.

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