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Indian-Spiced Chickpeas and kale in a bowl with brown rice, with a side of raita.
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5 from 4 votes

Indian-Spiced Skillet Chickpeas & Kale with Raita

Easy vegan Indian-Spiced Skillet Chickpeas & Kale with Raita is made with budget-friendly ingredients. A one-pot recipe. Ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 409kcal

Ingredients

  • 1 tablespoon neutral flavored cooking oil
  • 1 teaspoon cumin seeds
  • 1 large yellow onion diced
  • 4 garlic cloves minced
  • 30 ounces chickpeas (2 15-ounce cans) drained and rinsed
  • 1 ½ teaspoons garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 ½ tablespoons tomato paste
  • 4 cups chopped kale
  • 1 small lemon

Raita:

  • 1 small cucumber ends removed
  • 5 ounces plain almond milk yogurt or unsweetened nondairy plain yogurt (1 small carton)
  • 3 tablespoons chopped cilantro
  • 1 teaspoon fresh lemon juice plus more to taste

Instructions

  • Grate the cucumber with the skin on using the larger holes on a box grater. Transfer the grated cucumber to a sieve and use your hands to squeeze out the excess water.
  • Make the raita: Place the grated cucumber into a medium bowl. Add the yogurt, coriander, lemon juice, and salt to taste. Set aside.
  • Toast cumin seeds and cook aromatics: Heat the oil in a large skillet over medium-high heat. Toast the cumin seeds for 1 minute, or until fragrant. Add the onion and cook for about 5 minutes, or until softened. Add the garlic and cook for 1 minute more.
  • Sauté and season chickpeas: Add the chickpeas and stir to coat with the oil. Add the garam masala, turmeric, and coriander and cook for about 1 minute more, or until fragrant, stirring constantly.
  • Cook the kale: Add the tomato paste and cook for another minute, stirring constantly. Add ¼ cup water and mix to incorporate. Cook for 2 minutes more. Add the kale and cook for about 3 minutes, or until softened, adding more water as needed. Add lemon juice to taste and mix to incorporate.
  • For serving: Stir the raita. Serve with the chickpeas and a grain of your choice.

Video

Notes

  • Substitute the canned chickpeas with 3 cups cooked.
  • The cumin seeds can be substituted with ½ teaspoon ground cumin. Add the ground cumin with the onion.
  • The raita can be substituted with nondairy yogurt. Cashew and coconut yogurt pair well with this dish.

Nutrition

Calories: 409kcal | Carbohydrates: 64g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 109mg | Potassium: 1079mg | Fiber: 15g | Sugar: 13g | Vitamin A: 6940IU | Vitamin C: 105mg | Calcium: 256mg | Iron: 7mg