Curry Leaf Kale and Garam Masala Braised Chickpeas

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  • Level: Easy
  • Total: 10 hr 30 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 2 hr 10 min
  • Yield: 4 Servings
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Ingredients

1 teaspoon cumin seeds

1/2 teaspoon ground fenugreek

12 curry leaves

3 tablespoons melted ghee

1 tablespoon ginger root, peeled and minced

1 clove garlic, minced

1 small onion, finely diced

1 red chile, seeded and minced

1 1/2 pounds kale, stemmed and coarsely chopped

1 cup Masala Braised Chickpeas, recipe follows

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Masala Braised Chickpeas:

8 ounces dried chickpeas

2 teaspoons black peppercorns

6 whole cloves

4 black cardamom pods, cracked

2 teaspoons coriander seed

2 teaspoons cumin seed

2 bay leaves

Two 3-inch cinnamon sticks

1 dried red chile

12 cilantro stems

2 1/2 cups low-sodium chicken stock

Two 12-ounce bottles lager beer

Directions

  1. Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately.
  2. For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and chile in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups.