Curry Leaf Kale and Garam Masala Braised Chickpeas

Save Recipe
  • Level: Easy
  • Total: 10 hr 30 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 2 hr 10 min
  • Yield: 4 Servings
Share This Recipe

Ingredients

Masala Braised Chickpeas:

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.
Crunchy Kale Salad
PREMIUM
9m Easy 95%
CLASS
Crunchy Roasted Chickpea Tacos
PREMIUM
28m Easy 95%
CLASS
Curry Chicken
PREMIUM
Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS
Kale Caesar
PREMIUM
Geoffrey Zakarian

Kale Caesar

21m Easy 98%
CLASS