Curried Chickpeas with Wilted Greens

I like to use all sorts of hearty greens in this dish like kale, collard, tatsoi, Swiss chard or mustard greens. Dark leafy greens are great addition to your daily diet as they are packed with calcium (collards have more calcium than milk) and an excellent source of iron and vitamins A and C. The chickpeas are especially good when made with homemade curry powder and are also delicious served with rice and raita.

Ingredients:

1 c chickpeas

1 inch piece kombu seaweed

2 tbsp extra virgin olive oil

2 tsp black mustard seeds

1 medium onion, sliced

2 cloves garlic, chopped

1/2 inch piece ginger, peeled and minced

Sea salt

1 tbsp curry powder, see recipe below

1 bunch greens, washed and cut into 1 inch ribbons

For Curry Powder:

1/2 large cinnamon stick, broken

4 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp black pepper corns

1 tsp fenugreek

6 whole cloves

6 cardamom pods

2 tablespoons ground turmeric

2 tablespoons ginger powder

1/2 teaspoon cayenne pepper

Preparation:

Place chickpeas in a bowl, cover with plenty of filtered water and soak overnight.

Drain the chickpeas and place in a pressure cooker or pot. Add kombu and cover with ½ inch of filtered water, bring up to high pressure and cook for 30 minutes.

If you are using a pot cover with 2 inches of water and simmer for 1 ½ hours, or until tender.

Strain chickpeas reserving ¼ cup of soaking liquid and set aside.

Warm 1 tablespoon of the olive oil in a skillet over medium heat, add mustard seeds and toast until they begin to pop. Add onion and sauté 4 or 5 minutes or until they begin to brown. Stir in garlic and ginger and cook 2 minutes, add curry powder and reserved chickpea cooking liquid. Add cooked chickpeas and simmer 5 to 8 minutes. Season and set aside.

Rinse out skillet add remaining olive oil and warm over medium heat. Add greens and a pinch of salt, stir to coat with oil. Cover and cook 2 minutes. Remove from heat and transfer to a platter, top with curried chickpeas.

Curry Powder

Warm a heavy skillet over medium heat add cinnamon, coriander, cumin , black pepper, fenugreek, cloves and cardamom. Toast until fragrant, about 2 or 3 minutes. Grind in a spice or coffee grinder until fine. Transfer to a bowl and add turmeric, ginger and cayenne, mix well. Store in an airtight container and use within 3 months.

Makes about 1/2 cup.

Servings:

4 to 6For

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Amy Chaplin
Amy Chaplin is an Australian living in New York City by way of Amsterdam and London. She grew up in rural New South Wales in a family and community of gourmet vegetarians; cooking and eating meals from her family’s biodynamic garden sparked her passion for fresh ingredients and hand-made food. It can be said that Chaplin’s career as a chef began while making bread with her father and peeling apples for her mother’s crumble. Chaplin’s upbringing also helped inspire her philosophy, that how and what we eat directly affects the world in which we live, as well as our own well-being. To this day the food she cooks features local, organic and plant-based ingredients. After 5 years as executive chef of the world-renowned vegan restaurant Angelica Kitchen, Amy now consults, cooks and teaches privately, her clients include Natalie Portman and Anna Devera Smith, among others. Chaplin finds herself dispensing recipes and answering queries about the health benefits of ingredients on a daily basis. This whole foods chef is always happy to share her passion for the natural culinary arts and loves inspiring others to cook and eat well too.

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Curried Chickpeas with Wilted Greens