Quick & Easy Chickpea Masala Curry (Chana Masala)

Considering that I grew up in a modern Indian culture, it may be surprising that I do not cook much Indian cuisine. I'll be honest that since becoming more intuitive with my food choices, the only Indian food I'll generally eat is my mother's. She's an amazing cook and turns standard Indian dishes into protein rich, lower sodium, healthier fat foods.

That was my inspiration for this nutritious chickpea curry! I did't use too many fancy international ingredients here, so you should be able to find most / all at your grocery store or swap them out (substitutions listed).

Yields: 4-5 servings
Time: 25-30 minutes

Ingredients:
1 can (16oz) low sodium garbanzo beans
1 cup organic kale (chopped)
1/2 organic zucchini (chopped)
1/4 cup yellow onion (chopped)
1 garlic clove (minced)
3 tbsp organic tomato paste (sugar free)
1 tbsp coconut oil
1/4 cup coconut milk

Spices (can be omitted or substituted) :
2 tsp coriander seeds (can be omitted)
2 tsp mustard seeds (can be omitted)
2 tsp cumin
2 tsp garam masala (can substitute with cayenne pepper or curry powder)
2 tsp turmeric powder
dash of chili pepper
sea salt to taste

Directions:

1. In a large wok (or deep skillet), add oil over medium heat. Add onions and garlic, stirring to prevent from sticking for about 5 minutes or until each or lightly browned
2. Add zucchini and sauté for 5 more minutes. 
3. Add kale, chickpeas, tomato paste and coconut milk and stir until paste dissolves and mixes with the milk. 
4. Add spices and mix well
5. Cover and reduce to simmer for 5-10 more minutes until kale, zucchini and chickpeas are tender. 
6. Add additional salt / seasoning as needed.
7. Allow to cook and serve over brown rice, quinoa, jasmine rice, grains, etc.!