Curried Chickpeas with Carrots and Kale

Curried Chickpeas with Carrots and Kale

Ingredients:

• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cans chickpeas, drained
• 1 cup diced carrots
• 1/2 bunch lacinato kale, chopped
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 2-3 cups water
• salt and pepper to taste

Directions:

• In a pot over medium heat, sweat the diced onion in coconut oil.  Add garlic and stir until fragrant.
• Add the rest of the ingredients (2 cups water if you like it thicker, 3 cups if you like more broth).  Bring to a boil, then reduce to simmer.  Cook, uncovered, for 15 - 20 minutes until everything is tender.
• Serve over brown rice.