Chickpea Curry with Kale or Swiss Chard

• 4 cups cooked or canned chickpeas (rinse if canned)
• 1 medium onion, chopped
• 5 leaves of kale or chard, chopped
• 3/4 of 28 oz can of diced tomatoes
• 1 tsp yellow curry powder
• 1 tsp ground turmeric
• 1/2 tsp coriander seeds
• 1/2 tsp ground cumin
• 1/2 - 1 cup vegetable stock or water
• salt, to taste
• 1/2 tsp olive oil

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.