Curried Chickpea Stew with coconut, turmeric, kale

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for another 2 minutes.
4. Add turmeric powder and coriander powder, stirring to combine.
5. Add soaked chickpeas and coconut milk to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until chickpeas are tender.
6. Stir in chopped kale and cook for an additional 10 minutes.
7. Season with salt and black pepper. Stir in lemon juice.
8. Garnish with chopped cilantro before serving.

Prep

• Soak dried chickpeas in water overnight.