This Indian style Kale curry with Chickpeas is right along the lines of the ever popular Chole. The addition of dino kale, to make a more nutritious and hearty dish. Serve with steamed rice or dinner rolls, to make a complete meal. Canned chickpeas cut down the prep and cooking time considerably.
My kitchen garden’s kale game is going strong. I’m happily giving away bunches of these beautiful blue-green leaves to friends and neighbours and earning valuable food karma. After all, who doesn’t like a bunch of fresh homegrown organic kale. Even as I type, my housekeeper K is tying two bunches of kale to gift fellow food blogger friends whom I’m meeting over lunch.
Chole or Indian Chickpeas curry is one of my favourite dishes, that I’m ever ready to eat with hot rice or rotis. I even eat any leftover chole as it is topped with some yogurt, green chutney and sweet tamarind chutney. Yes, healthy chaats do exist 😀 Because of the current lot of kale blessing my garden, I’m always looking to add a few leaves to any savoury dish I’m preparing. That’s how this Indian style kale curry with chickpeas came about. Kale chana (not to be confused with kala chana LOL) or kale chole, in which the simple addition of a generous quantity of shredded kale to the chickpeas, led to a hearty and wholesome dish. It does lend a greenish tinge to the sauce, but that just gives the chole a new look!
Try this curry with any greens you can get your hands on. Remember to cook the greens along with the chickpeas to save time. If you are using canned chickpeas, it’s worthwhile simmering the drained chickpeas with the chopped greens with some water or stock, until the greens are wilted and cooked.
Chole masala can be found in the spices section of any Indian store. If you can’t find it, then use any brand of curry powder. It wont have the same taste as Chole by far, but you will still get a delicious curry nevertheless.