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

Equipment

  • Dutch oven or heavy bottomed pot.

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

Instructions
 

  • First, heat oil, add spices, until fragrant (will pop and foam a little)
  • Secondly, add in the onion, garlic and ginger, and stir.
  • Sprinkle in the turmeric and salt to the dry mixture and cook, stirring often, for about 2 minutes.
  • 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.
  • Add in the chickpeas and the kale, and simmer to wilt the leaves and heat the chickpeas through, about 5 minutes.
  • Lastly, throw in the cilantro, if using.
  • Once served, squeeze some lemon on top.

Notes

For me personally, this whole dish makes 2 servings.