curly kale and chickpea balti
rating:1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tbsp ground coriander (go mad - grind your own!)
1 tsp turmeric
225g curly kale, cut into fine strips
1 x 400g tin tomatoes
1 x 400g tin chickpeas (drained and rinsed) - I always do mine from dried, so about 150g would do there
salt and black pepper to taste
sauté onion and garlic in the oil for about 3 minutes. Add spices and sauté for another 3 minutes. Add the kale, tomatoes and chickpeas. Bring to the boil, reduce heat and simmer for 5-10 minutes, or until kale is cooked.
season to taste, serve with rice of chapattis.
