Curried Chickpeas & Kale

I love being inspired. It’s kind of my dream to inspire people to cook healthy meals. While on Pinterest lat week I found this recipe and knew I had to make it some version of it.

Curried Chickpeas & Kale
Serves 2 – 4

1 small onion, chopped
1 garlic clove, chopped
1 cup white button mushrooms, cleaned & chopped
1 can chickpeas, drained & rinsed
8 oz tomato sauce
1 tsp ground cumin
1 tbsp curry powder
1/2 tsp cayenne pepper
4 cups kale, chopped, about 1/2 a bunch
2 – 4 small sweet potatoes
salt & pepper to taste
1 tsp Olive oil or cooking spray

In a medium sauce pot over medium-high heat add olive oil, onion, garlic & mushrooms. Cook until fragrant, about 3 – 5 minutes, and turn the heat down to medium. Add the chickpeas, tomato sauce and seasonings. Put a lid on the pot and allow to simmer for 15 – 20 minutes.

In the meantime, cook the sweet potatoes. Wrap them up in damp paper towels and cook in the microwave for 10 minutes, or whatever the potato setting is on your microwave. If you don’t have a microwave you can wrap them in foil and roast in a 400ºF oven for 1 hour. I took the easy way out. If you don’t like sweet potatoes or you don’t want to use them you can replace with cooked rice.

Turn the heat off on the chickpeas and and toss in the kale.

Spoon over the sweet potato and serve with lime. Oh boy.

Sorry for the dark photos. I live so far from the sun that I want to cry every night during the fall and winter.

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