10-minute Kale and Chickpea Curry

Chickpeas!!! Yes, we should eat more of it as it is rich in minerals such as magnesium, zinc, iron and folate which helps form new cells, so I recommend pregnant women to eat more of it.

It is high in vitamin Bs which provide us with energy, high in fibre which helps maintain a healthy gut and regularity, rich in protein which is responsible for muscle repair.

Chickpeas are not low in calories, but they help you feel full and in return, reduce your appetite.

Kale is rich in Vitamins A, C, K and B. Besides, it forms part of the top 15 superfood leafy veggies. It is high in antioxidants, anti-inflammatory characteristics, and cancer-preventing components, and detoxifies the body helping it maintain a healthy heart.

Simple is good, but in this recipe, it is excellent, not only because it is healthy, but it is very quick to prepare and is highly beneficial for patients with type 2 diabetes. This is one of my many favourite dishes to prepare when I am having one of those busy, crazy, against the clock kind of day which I know many of you share as well. It takes 20minutes from beginning to end, and the balance between the spices, the heat and the earthy flavour of the kale lends this dish a standing ovation. Eat it as is or with freshly homemade chapatis.

For more fast recipes, check out my under 30-minute dishes.

Servings: 2

Preparation Time: 10 minutes

Start to finish: 20 minutes

cooking: 10 minutes

Ingredients:

400 grams kale

1 tin chickpeas, canned

3 cm piece of ginger

1 onion, wings

3 cloves garlic, chopped

2 tablespoons olive oil

chilli, optional

1 1/2 teaspoons cumin seed

1 teaspoon mustard seed

1 teaspoon coriander

1/2 teaspoon black pepper

1 teaspoon turmeric

1 teaspoon Himalayan salt

1/4 cup water

Method:

· Drain the chickpeas from the brine and set aside.

· Slice the onions thinly and cut the ginger into 2 cm match sticks.

· Fry the cumin and mustard seed in the olive oil until the mustard seeds start to pop.

· Add the ginger, sliced onion, garlic and chili and fry for 2 minutes stirring. Then dd the chickpeas, coriander powder, black pepper, turmeric and salt.

· Add the chopped kale and 1/4 cup water and cook until wilted. Or cooked to your liking and adjust the salt.

Notes:

· If Kale is not available in your country, you can use any leafy green vegetable instead.

· Dark leafy greens tend to be naturally salty, taste before adding the whole quantity of salt.

Per Serving: 431 Calories; 18g Fat (34.9% calories from fat); 15g Protein; 60g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1519mg Sodium