Thai Chickpeas and Kale Curry
- 225 gram (1/2 lb) dried chickpeas
- 2 tablespoon oil
- 1 onion, diced
- 2 tablespoon Thai red curry paste
- 2 tomato, diced
- 1 can (400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoon coconut palm sugar
- 4 cup kale, remove the stem and chopped
- 2 scallion, thinly sliced
- 5 kaffir lime leaves, remove ribs
- Prepare the chickpeas: Soak dried chickpeas overnight in a large mixing bowl. Rinse and drain. Place soaked chickpeas in a pot topped with 2 inches of water, bring to a boil, then lower the heat, cover, and simmer for 1 hour until the beans are soft with split skins. Drain and set aside. (Note 1)
- Chickpeas curry: Heat oil in a wok/large skillet over medium-high heat. Sauté onion until translucent, add red curry paste and tomatoes, mix well. Add boiled chickpeas and mix well.
- Stir in coconut milk, fish sauce, soy sauce, and coconut palm sugar. Mix and bring to a boil, lower the heat to medium and continue cooking until the sauce has reduced.
- Add kale: Once you are satisfied with the thickness of the curry, add chopped kale. Stir to mix and cook for 2 minutes.
- Garnish and serve: Turn off the heat. Toss in scallions and kaffir lime leaves. Transfer to a serving plate and serve with steamed white rice.
- (1) You can use two cans of canned chickpeas if you don't want to start from dried chickpeas.
Another great recipe by https://dailycookingquest.com.