Chickpea Kale Curry

Ken Hoffmann

Stuttgart, Germany

INGREDIENTS

2 cans crushed tomatoes

2 cans chickpeas

150 g kale

1 onion

2 cloves of garlic

1 tsp chili flakes

1 tsp garam masala

1 tsp cumin

1 tsp ground coriander

1 tsp turmeric

1 tbsp maple syrup

Salt & pepper

METHOD

• Roast the sliced onion with a splash of water. Add the minced garlic a few minutes later.

• Next, add kale stems and drained chickpeas. Drizzle the maple syrup on top.

• When the stems are tender, add the rest of the kale and 1 minute later the tomatoes.

• Now add all the spices left. Use a lid and let it simmer on low heat for 5 to 10 minutes.

• Serve it with rice of your choice or potatoes. Top it off with spring onions, black sesame and some lemon juice!

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