Lunch/DinnerRecipes

Chickpeas cooked in gravy made with Kale Greens

written by Megha July 9, 2016

Chickpeas or popularly known as Kabuli chana/chole/garbanzo beans, etc are a childhood favorite. It was sort of a written rule, if these are available in the kitchen, only chole bhature would be cooked!! This time I thought why not to give it a twirl and make something new and unique using them. This recipe turned out not only tasty but also a healthy one.

How??

Let’s have a look at the two main ingredients of our recipe: Chickpeas and Kale. Chickpeas are rich in proteins, fiber, and iron. Kale is a green leafy vegetable, which is also a rich source of calcium and almost all types of vitamins. If we would combine these two together into one recipe, we would be getting a diet rich in proteins, fiber, vitamins, iron, and calcium. Hence Proved!! 😛

Eloquently put Boiled chickpeas cooked in rich gravy containing onion, tomatoes, and kale, seasoned with mild Indian spices. In short, we call it Kale Chole.

Chickpeas cooked in gravy made with Kale Greens

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 1/2 cup of chickpeas/chole soaked overnight in water
  • 1 cup chopped kale
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 1 clove garlic finely chopped
  • 1 inch ginger finely chopped
  • 1 green chilli finely chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 2 tsp olive oil/any oil
  • Pinch of asafoetida/hing
  • Salt to taste

Instructions

  1. Drain the chickpeas using a strainer. Pour them into a pressure cooker and add 2 cups of water. Give it six whistles on high flame and close the burner. Let the pressure cooker cool down. Do not open it now.
  2. In another pan, heat the oil. Add asafoetida and cumin seeds
  3. When the seeds starts crackling, add in ginger and garlic. Saute them for a minute
  4. Add onions, saute them till they turn golden brown.
  5. Now add tomatoes and salt and mix well. Cover the pan with a lid and slow down the flame.
  6. After about 2 minute, check whether the tomatoes have become soft and mushy. If not, repeat till tomatoes are soft or they had oozed out water.
  7. Next mix in green chillis, red chilli powder, coriander powder and turmeric powder. Saute again for 2 minutes.
  8. Now add kale and mix well. Saute on medium flame for 5 minutes. Your kale curry is ready.
  9. Open the pressure cooker, add the kale curry. Close the cooker and give 2-3 whistles on high flame.
  10. Open the cooker in about 5 minutes. Add in salt if needed. Serve hot with rotis or rice.

 

In each bite, you have the tanginess created by the combination of tomatoes and kale along with the sweetness of chickpeas.

 

 

 

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Hi, I am Megha. I like to experiment with recipes and read novels. Here, at delightfulldiscoveries.com, I share my love for cooking and books. Some of my travels and thoughts too. I am also a Software Engineer. And in my other blog letscodethemup.com, I like to share tutorials on what I am currently learning. I am here to make new friends and share with you all what I have and do. In this process, I am getting to know myself better. If you have any suggestions for my blogs or posts, do share them through comments. You can also reach me on any of the below social links.