Curried Chickpeas & Kale

  • Prep Time: 10 mins
  • Total Time: 8 hrs 10 mins
  • Servings: 4
  • Ingredients

  • 2tablespoonsvegetable oil
  • 1 1/2 cupschopped onions
  • 4clovesgarlic, minced
  • 1/2 teaspooncumin
  • 3cupschopped kale or 1packagefrozen chopped spinach
  • 1 1/2 tablespoonscurry powder
  • 1teaspoonground ginger
  • 1teaspoonground coriander
  • 1 1/2 cupsvegetable broth
  • 3cupscooked chickpeas
  • 1cupchopped tomato
  • 1/4 teaspoonsalt
  • Directions

  • Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
  • Reviews

  • “Delicious!And I though Kale was one of those vegetables that you “had to eat because it’s pack with health, but doesn’t taste great”.But this recipe found a way to make kale taste fabulous!I give this an A+”

  • “This was really a 2.5 star dish for me. My boyfriend and I thought it smelled terrific, but when it came down to eating it, we were pretty underwhelmed. We ended up adding extra curry and a lot of salt and that made it ok, but not great. The flavor was actually pretty bland for us. I would possibly make this again, but would have to work on the spices.”

  • “Super tasty – I’ll be making this again. I didn’t make it in a crock pot though. I did my standard curry procedure, which is to fry the onions, garlic, ginger, and cumin seeds until almost golden, add tomatoes and remaining spices, cook down to a pulp, and then add the vegetables with a bit of water and simmer until cooked. With lots of plain yogurt, this was fantastic, quick, and healthy.”

  • “I made this with fresh kale, but my changes were: 2 tsp curry seasoning, 1/2 tsp each ginger & coriander and a 28 oz can of Italian tomatoes. I only used 1 c of broth and I added 1 tsp sugar. The rest as you gave it. I brought it to a boil, then simmered it on the stove, covered, for 3 hours. We ate it the next day, with basmati rice, and loved it! Thanks for a great recipe that I was able to tweak a bit to our taste. I will make this very often.”

  • “I increased the amount of all the spices & was not impressed when I initially had this for supper.However the leftovers sat in the fridge overnight & when I had them the next day for lunch, it was so much better.My suggestion is to make this ahead of time & then let it sit overnight in the fridge so the spicy flavours are absorbed into the chickpeas.3 stars for the first night, 5 stars for the next day, so 4 stars overall.”

  • “A bit more broth and this could be a soup!!!Really enjoyed this.Great way to serve kale.I used a can of drained diced tomatoes as the new tomatoes (with flavour) are not out yet.This would be good over rice as well.Thanks again Dancer.”

  • “I had “accidently” bought kale and then wondered what to do with it, so I found this recipe and absolutely loved it!My husband actually declared that it was “delicious”… in 40 years of marriage, he’s never used that word to describe a meal.Needless to say, this is going to become a staple in our diet!I cooked it on the stove top in a couple of hours and used plain yogurt as a topping.YUM!”

  • “Very tasty.I topped with a bit of cilantro.”

  • “We very much enjoy this recipe and it has become a staple in our house. We don’t have slow cooker, so we prepare it as follows: saute the onion and chopped kale stems in oil until mostly cooked, add garlic and spices (we substitute fresh ginger for dried, and some madras curry paste for the curry powder) and saute for another two minutes. Then add broth and kale leaves and steam for about 5-8 minutes. Add tomato and chickpeas and simmer on low until flavours are blended. We generally serve on brown rice or with whole wheat flat bread. Thanks for posting such a delicious and healthy curry!”

  • “How can kale taste SO good? It shouldn’t be possible… but it is! 😉 This dish made an amazing dinner! There were a couple of changes that I made to it, though… Instead of vegetable broth, I subsituted a can of chopped tomatoes including the juice. Also, I added potatoes to make it more filling. They soaked up the spices and tomato juice very well! So, I would definitely recommend these slight changes.”

  • “I never thought of cooking kale in a crockpot so this was great! I used a can of chickpeas and threw that in the crockpot, liquid and all, instead of vegetable broth since I didn’t have any. I also added about a spoonful of curry paste just for a stronger curry flavour. It only really needed to go for 3 hours on high for me and it was perfect. Mine came out a bit too spicy so I just added a little squeeze of lemon near the end to balance that. The house still smells lovely! Thanks!”

  • “I doubled the tomatoes and added a few more garlic cloves.It was a little too hot for my taste, so next time I’ll cut back on the curry powder. Thanks for the recipe.I really loved it.”

  • “This is very tasty :)I did a few things differently;I did not make it in the crock pot, but rather on the stove top.I’m sure crock pot would be just fine, although I’d probably still cook the onions and spices down in butter on the stove top before putting them in the crock.I used one jar of tomatoes since fresh aren’t good yet, and I need to use up last summer’s tomatoes.I also cooked 1 cup (raw) of brown basmati rice and stirred it in before serving.A good curry powder is a MUST for this recipe, it makes all the difference in the world.I ate it with some of my homemade chutney and it was a perfect late night snack.Thanks!!!”

  • “I was initially a little disappointed in this recipe.It was a little bland right out of the crock pot.I had some the next day, and it was delicious!The flavors apparently needed some time in the refrigerator to mesh.I definitely recommend making this a day ahead.I used canned tomatoes, and added extra, because I love tomatoes.I used Kale, but I will definitely try the spinach one, also.I served it over rice.”

  • “This was good, great for me with some additions. I made as written except used drained canned tomatoes (I don’t have a good source for fresh tomatoes yet), cooked on high for 4 hours and served over rice. I thought it was surprisingly bland because it smelled just awesome, so I added some lemon, salt and a small pat of butter to each serving. I very rarely add salt to a meal, but this needed it. With these additions it was 5 stars for us.”

  • “Really good and filling!Just served it with some bread and was a hit with my hubby. Additional plus: I used to think I did not like kale but had to use the one I get from CSA. Will definitely cook again. Thanks for sharing!”

  • “We really liked the flavor of this dish!We served it over rice and with some freshly ground black and red pepper. We will be making this again!”

  • “This was wonderful! Such a great way to eat kale. We added lots of crushed red chili peppers in oil to spice it up and omitted the ginger. Fantastic! Will definitely make it again. Thanks for the recipe, Dancer^.”

  • “We used kale and threw it all in the crockpot – ready in a couple of hours.”

  • “Tasty! But it is super mild…I will be adding chiles or something next time to give it a little kick. Kids and company loved it, next time I will double the recipe (fed six or so with rice) to have leftovers for lunches!”

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