Curried Chickpeas and Kale


2 tablespoons ghee or vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 tsp cumin
3 cups chopped kale or 1 pkg frozen chopped spinach
1 1/2 tbs curry powder
1 tsp ground ginger
1 tsp ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomatoes
1/4 tsp salt or to taste


Combine all ingredients in your crock pot and let it cook on low 7 to 8 hours, or on high for 4 hours.

See other recipes submitted by Chet Day