Curried Chickpeas and Greens

This is very tasty over rice. I think it could use a bit more tomato sauce, but it is also good as-is. Source: Appetite for Reduction by Isa Chandra Moskowitz.

Ingredients

• 2 tsp olive oil
• 2 tsp mustard seed
• 1 small onion, diced small
• 4 cloves of garlic, minced
• 2 Tbsp minced fresh ginger
• 1/2 tsp crushed red pepper flakes (optional)
• 1 Tbsp curry powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp salt
• 1 12-oz can crushed tomatoes
• 2 pounds kale, coarse stems removed, chopped finely
• 1 28-oz can chickpeas, drained and rinsed

Directions

1. Preheat a 4-quart pot over medium heat. Pour 1 tsp of the oil into the pot and use a spatula to coat the bottom. Add the mustard seeds. Cover the pot and let the seeds pop for about a minute, or until the popping slows down, mixing once. If the seeds don't pop, turn up the heat a bit until they do. Add the other teaspoon of oil and saute the onion for 4 to 7 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, ginger, and red pepper flakes, and saute for another minute. Add the tomatoes and mix to deglaze the pot. Let cook for about 3 minutes, then add the curry, cumin, coriander, garam masala, and salt and mix well.
2. Add the kale in batches, mixing well after each addition. It may seem like way too much, but it will cook down. Cover the pot, let simmer for a minute, lift the lid and stir. After doing this three times or so, the kale should be well cooked down. Simmer and cook covered for 10 minutes, stirring occasionally. The greens should be very tender.
3. Add the chickpeas and cook for another 5 minutes or so. Taste for salt and serve.