Curried Chickpeas and Kale

2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp. cumin
3 cups chopped kale or 1 pkg. frozen chopped spinach
1 1/2 tbs. curry powder
1 tsp. ground ginger
1 tsp. ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp. salt, or to taste

Just throw it all together in the slow cooker and let it cook on low 7 to 8 hours, or on high for 4 hours.

Curried Chickpeas and Kale printer friendly version located here.
Click Back to return.