Chickpea Kale Masala
I’m in love with kale and am always looking for new ways to use it. Here is a recipe inspired by an Ayurvedic cook book, “Eat. Taste. Heal” using garam masala. I grew up watching my baba (grandmother in Japanese) work in the kitchen. She was a chef and never measured anything. When my mom and I would ask her what the temperature of sushi rice should be, she would say exactly the same temperature as your ear lobe 🙂
one cup dried chickpeas
one head of kale
Soak dried chickpeas overnight and bring to a boil. Simmer for 45 minutes and drain.
For the dressing:
balsamic vinegar (a couple tablespoons)
extra virgin olive oil (about 1/4 cup)
bragg liquid aminos (a couple tablespoons)
cumin powder and seed
Mix all the ingredients and toss in the salad. The great thing about kale is it keeps over night so if you have left overs, no problem! Enjoy.