Chick pea curry recipe... with kale

Chick pea curry is a quick meal that can be put together in 5 minutes, if you use canned chick peas. I found a chick pea with curry recipe on internet, and thought - why don't I add some healthy kale to the recipe? Indian chick pea recipes very often come with spinach - so why not kale, really? I prefer kale to spinach, because Calcium gets absorbed 14 times better from kale than from spinach. In fact, it gets absorbed much better than Calcium from milk products. So this was my scientific reasoning behind adding kale to my Indian curried chick peas.


Another reason is that I grew to like kale. When I started cooking with kale, I did it for the health benefits of kale only. So I hope you would enjoy this quick and easy hearty meal too.

Chick pea curry recipe with kale

Indian Chick Pea Curry with Kale

Vegan, gluten-free, satisfying meal. Use borner mandoline slicer to speed up cutting onions


  • 4 cups cooked or canned chickpeas (rinse if canned)
  • 1 medium onion, chopped
  • 5 leaves of kale, chopped
  • 500 g or 3/4 of 28 oz can of diced tomatoes
  • 1 tsp yellow curry powder
  • 1 teaspoon ground turmeric (good antioxidant!)
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin
  • 1/2-1 cup vegetable stock or water
  • Salt, to taste. I used no salt as tomatoes were quite salty
  • 1/2 tsp olive oil
  1. Heat the oil in a large saucepan. Add chopped onions, turmenic, coriander, curry, and stir-fry on medium heat for 1-2 minutes, periodically stirring.
  2. Add diced tomatoes, kale, and 3 cups of chick peas and cover with a lid.
  3. Meanwhile, blend vegetable stock with 1 cup of chick peas. If you cooked your own garbanzo beans (another name for chick peas), you could add water from them.
  4. Stir in blended chick peas and let them cook for another 3-5 minutes. Try your meal and add more curry powder if you wish.
  5. Serve by ithself or as a side dish.

Serves 4-5 people.
Cooking/prep time - 7-10 minutes

Time saving tips

  • Soak and cook chick peas in advance, divide them by 2-3 cups portions and freeze them. Cooked chick peas are way tastier than the ones from the can, and they contain no aluminium or bisphenol-A.

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