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.