Chicken with chickpea and kale

SERVES 4-6

4 oz chicken breast per person ( optional )

3 tablespoons olive oil

1 medium yellow onion

4 large garlic cloves, minced

3 tablespoons ginger, minced

1 teaspoon garam masala

2 teaspoons curry powder

½ teaspoon ground coriander

1 small pinch cayenne pepper

1 14.5-ounce can chickpeas, rinsed

1 cup vegetable stock

1 cup light coconut
milk

2 packed cups finely chopped kale leaves

salt to taste

lemon juice, to taste

Season chicken with salt and pepper, bake in over at 375 for 25-30 minutes depending on size ( until cooked )

Heat olive oil in pan over medium heat. Add onion and a pinch of salt and cook for seven minutes, or until beginning to soften. Add garlic, ginger, and spices and cook another two minutes.

Add chickpeas, stock, and coconut milk; bring the mixture up to a boil.Reduce to a simmer and cook gently for 10 minutes to allow the flavors to blend.Add the kale and another pinch of salt and simmer gently for 10 more minutes.

Plate up chicken,chickpea,kale add squeeze lemon season to taste with salt and pepper.

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