Curried Chickpeas and Kale

What better way to vault myself back into the blogosphere than by posting one of my favorite recipes? Sadly, this is not my own creation. It can be found in this wonderful book: 100 Best Vegetarian Recipes by Carol Gelles

For those friends of mine that seek an excellent addition to your weekly dinner standards, say hello to your new meal rotation.

Curried Chickpeas and Kale

2 tablespoons vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 teaspoon cumin
6 cups chopped kale
1 1/2 tablespoons curry powder
1 teaspoon ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas (cooked from dry; or canned, drained)
1 cup chopped tomatoes
1/4 teaspoon salt, or to taste

1. Heat the vegetable oil over medium-high heat. Add the onions, garlic, and cumin; cook stirring, until softened, about 2 minutes. Add the kale; cook, stirring until softened, about 2 minutes more.

2. Stir in the curry powder and coriander. Add the broth and bring to a boil. Add the chickpeas, tomatoes, and salt; return to a boil. Reduce heat and simmer, uncovered, 25 minutes.