Thursday, August 14, 2014

Curried Chicken and Chickpeas - Chloe's SAIT Camp

1 T olive oil
1 onion, diced
1 T minced garlic
1-2 T minced ginger
2 T curry powder
1 t cumin
1 t turmeric
salt/pepper
red pepper flakes

2 c diced tomatoes
2 c dry red lentils
1 ½ c (canned) chickpeas
6 c vegetable stock
3 c kale, chopped fine
1 lemon

Saute onions and garlic until translucent.
Add spices and toast slightly until fragrant.
Add tomatoes, vegetable stock, lentils, and chickpeas.
Bring to a simmer.
Cover and cook for about 30 minutes or until lentils are fully cooked.
Add kale and juice of 1 lemon.
Continue to cook until kale has wilted.

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