This recipe is adapted from my mother in law's north Indian kitchen gently combining two recipes - curried chickpeas and creamy mixed greens into a protein packed comforting dish that is bound to warm your cockles on a wintery evening and nourish all around your table. The darker flavors of Kale are mellowed here with spinach and creamed cashew nuts offering a comforting envelope for soft chickpeas. Note, this recipe can be slow cooked, pressure cooked or just simmered on the stove-top. —Rinku Bhattacharya /Spice Chronicles
For the Chickpeas
medium sized red onion, cut into a fine dice
freshly grated ginger
salt or to taste
crushed pureed tomatoes (can be 2 large tomato freshly pureed)
red cayenne pepper or two taste
dried chickpeas soaked overnight
For the greens
cloves garlic, minced
teaspoon salt or to taste
raw cashews soaked in 1/2 cup regular or almond milk
Heat the oil in a heavy bottom pot for about a minute, add in the onion and sauté for about 4 minutes until the onion softens and begins to turn gently golden at the edges.
Add in the ginger and cook for another minute and mix in the salt, turmeric, crushed tomatoes, red cayenne pepper and the chickpeas with 2 cups of water.
Once the chickpeas begin to simmer, they can be transferred to a slow cooker and cooked for 4 hours, or pressure cooked for 25 minutes or just covered and simmered for 11/2 hours stirring occasionally.
Once the chickpeas are tender, heat the remaining tablespoon of oil and add in the minced garlic and salt and sauté well. Add in the spinach and kale and cook until just wilted.
Place the greens in a blender with the cashews and soaking liquid and puree until smooth.
Stir in the creamy greens with the chickpeas and cook for five minutes mixing well. Serve with rice or bread.