Image credit to: Katie Bornn
1. Heat oil in a large saucepan. Add chopped onions, turmeric, coriander, curry, and stir fry on medium heat for 1-2 minutes, periodically stirring.
2. Add diced tomatoes, kale, and 3 cups of chickpeas and cover with a lid.
3. Meanwhile, blend vegetable stock with 1 cup of chickpeas. Stir in blended chick peas and let them cook for another 3-5 minutes, try your meal and add more curry powder if you wish. Serve by itself or as a side dish.