Chickpea and Kale curry

Kale is touted as the new miracle food.  Aside from eating kale in soups and salads, there are many creative ways to include kale in your cooking.  In this vegetarian recipe I have combined the benefits of chickpeas with the nutritive balance of kale.  Setting this up in the slow cooker once again adds to the convenience in the kitchen.  Having my dad in hospital at present allowed me to set this up in the slow cooker and spend time with my parents in the hospital while dinner cooked slowly but perfectly at home.  Combine this with rice, chapatis or crusty bread, and a satisfying dinner is ready.  Leave the chili powder out and your kids can enjoy this too.
If you absolutely dislike the taste of kale then spinach or other leafy green vegetables can be substituted in this recipe.

Ingredients

2 medium onions chopped finely
1 heaped teaspoon garlic powder
1 heaped teaspoon ginger powder
1 teaspoon chili powder ( to taste or can be omitted)
2 teaspoons paprika (not hot)
2 heaped teaspoons coriander
1 heaped teaspoon jeera/cumin
1 level teaspoon turmeric
1/4 teaspoon black pepper
1 large can chickpeas, drained and rinsed (28 fluid oz)
1 tablespoon vinegar or lime juice
3 teaspoons of olive oil or coconut oil
3 large ripe tomatoes chopped
1 teaspoon salt (to taste)
1 large bunch of kale (stems and ribs removed and chopped into small bite size pieces)

Method

In a glass or ceramic bowl (non-metal) add the chickpeas.  Add all the powdered spices and the vinegar and mix gently so all the chickpeas are coated.

Spray the bowl of the slow cooker with cooking olive oil
Layer the onions on the bottoms.  Add the 3 teaspoons of olive oil and stir well to coat all the onions. Flatten on the bottom to form a layer.
Add the tomatoes in a layer next over the onions.

 

 Add the chickpeas in a layer.

Lastly, add the kale on the top.
Add 1 cup of water gently running it on the sides of the slow cooker pot.
Cover and turn on low for 4 hours.
Remove cover and give it a good stir to mix.  Taste for extra salt or vinegar as needed.

Approximate nutrition value for 8 servings
calories 147.8/  Total fat 3.8 g/ total carbohydrates 26.2 g (dietary fiber 5.8 g/  protein 5.8 g