Chickpea + Kale in Masala Sauce
This is one of my favorite recipes using chickpeas! This recipe has been adapted from Eat.Taste.Heal by Thomas Yarema, MD
1) Soak the chickpeas in filtered water overnight. Rinse, and place in a medium saucepan with 2 C of water and bring to a boil. Simmer covered for 2 hours and drain. Or, cook your chickpeas in a crockpot overnight.
2) Heat the ghee in a large sauté pan over low heat. Add the ginger and sauté until lightly browned, about 2 minutes. Add the cumin seeds cook 1 -2 minutes more. Add the pitta seasoning, garam masala, paprika, pepper and nutmeg and stir until heated through.
3) Pour in the coconut milk, add the kale, and cook, stirring frequently, until the sauce becomes thick and sticky, about 8 minutes.
Stir in the chickpeas, tomato, cilantro, lemon juice, maple syrup, bay leaves, and potato. Toss to coat and cook on low for 1-2 minutes tossing gently.