Chickpea & Kale Curry

2 t. extra virgin olive oi
1 medium onion chopped
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14.5 oz.) cans no salt added diced tomatoes, undrained
1 (13.5 oz.) can lite coconut milk
1 tab. hot curry paste (or hot curry powder)
1 tab. garam masala optional)
2 Tab. chopped jalapeno peppers
2 cups ripped kale

Heat oil in large nonstick skillet over med. heat. Add chopped onion sauté until tender about 5 min. Add garlic and sauté 1 minute until fragrant but do not burn,
Add 2 cans chickpeas (rinsed and drained) tomatoes with juice, coconut milk, curry paste,1 tab. garam masala, chopped jalapeno pepper to the skillet. Stir ingredients and bring to a simmer. Cook approximately 10 min and mixture has thickened slightly, stirring occasionally. Stir in torn pieces of Kale. Continue stirring until wilted, approximately 5 min. Serve over cooked coucous, quinoa, or rice.

Serving Size: serves approximatly 4 - 5 ppl

Number of Servings: 4

Recipe submitted by SparkPeople user M1BOKOR.