Go Back
easy Chana Masala with kale

Easy Chana Masala with Kale

This easy chana masala with kale follows a simple formula, and will show you how easy it is to create rich and flavorful dishes in under 20 minutes.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil (like grape seed)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 to 1 whole jallapeno pepper, seeded and diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 inch knob ginger, peeled and minced
  • 1/2 tsp turmeric powder
  • 1 pinch salt (or more to taste)
  • 5 small roma tomatoes
  • 12 oz cooked and rinsed chickpeas
  • big handful of kale, chopped
  • 1/4 cup cilantro, chopped (optional)
  • 1 slice of lemon

Equipment

  • Dutch oven or heavy bottomed pot.

Method
 

  1. First, heat oil, add spices, until fragrant (will pop and foam a little)
  2. Secondly, add in the onion, garlic and ginger, and stir.
  3. Sprinkle in the turmeric and salt to the dry mixture and cook, stirring often, for about 2 minutes.
  4. Then, add in the tomatoes, 1/2 cup water, and simmer covered for about 6 minutes until the tomatoes break down. You want them to break down for the most part.
  5. Add in the chickpeas and the kale, and simmer to wilt the leaves and heat the chickpeas through, about 5 minutes.
  6. Lastly, throw in the cilantro, if using.
  7. Once served, squeeze some lemon on top.

Notes

For me personally, this whole dish makes 2 servings.