Toasted Chickpeas and Curried Kale Recipe by Chef Digby Stridiron

Toasted Chickpeas and Curried Kale Recipe by Chef Digby Stridiron

Dive into a hearty, vibrant dish of curry-infused chickpeas simmered with sweet currants, fresh kale, and tangy tomatoes, all enrobed in a creamy coconut sauce—an explosion of textures and flavors that will send your next meal on a thrilling global journey.

Preheat the oven to 350°F. Coat the chickpeas in 2 tablespoons olive oil and season them with salt. Place them on a sheet pan and toast them in the oven for 8 to 10 minutes.

Place the currants in a bowl and cover them with warm water. Allow them to soak for 10 minutes until they have rehydrated and are plump. Drain the bowl and reserve the currants.

Heat a saucepan over medium heat. Once it’s hot, add 3 tablespoons olive oil and the onions. Allow the onions to caramelize, making sure to stir often. This should take about 10 minutes. Add the curry powder in the last 2 minutes of cooking.

While the onion mixture sautés, make the bouquet garni: place the bay leaves and thyme in cheesecloth and tie it together tightly. Once the onions are caramelized, add the vegetable stock, garlic, Serrano chiles, and the bouquet garni to the pan and let it simmer.

Reduce heat to low and cover with a lid. Add the toasted chickpeas, coconut milk, and soaked currants to the sauce. Simmer uncovered until the sauce thickens, about 3 to 4 minutes. Once the sauce has thickened, remove the pan from the heat. Add the kale, tomatoes, and green onions. Toss together and check for seasoning. Remove the bouquet garni.

1/4 cup olive oil, divided
1 cup cooked chickpeas, drained
1/4 cup currants
Salt and pepper to taste
1 yellow onion, diced small
1 tablespoon curry powder
6 sprigs thyme
3 bay leaves
1 cup vegetable stock
4 to 6 cloves garlic, thinly sliced
1 Serrano chile, thinly sliced
1/4 cup coconut milk
1 large bunch kale, cut into thin strips
1/2 cup cherry tomatoes, cut lengthwise
1 stalk green onion, cut on a bias

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