25 Reviews of Curried Chickpeas & Kale

From: Mimi Bobeck

On Nov 18, 2002

Delicious! And I though Kale was one of those vegetables that you "had to eat because it's pack with health, but doesn't taste great". But this recipe found a way to make kale taste fabulous! I give this an A+

From: Mary Leverington

On Mar 29, 2003

I doubled the tomatoes and added a few more garlic cloves. It was a little too hot for my taste, so next time I'll cut back on the curry powder. Thanks for the recipe. I really loved it.

From: woodland hues

On Aug 4, 2003

Yes, this is another winner!! It doesn't get much easier than throwing it all in the pot in the morning and just helping yourself at suppertime! I chose to use the spinach, thawed. Can be served on a bed of rice. My husband just put the last of the leftovers through the food processor and made a dip for raw veggies! Thank you, Dancer!

From: lanchik in the city

On Feb 29, 2008

How can kale taste SO good? It shouldn't be possible... but it is! This dish made an amazing dinner! There were a couple of changes that I made to it, though... Instead of vegetable broth, I subsituted a can of chopped tomatoes including the juice. Also, I added potatoes to make it more filling. They soaked up the spices and tomato juice very well! So, I would definitely recommend these slight changes.

From: candidmom

On Jul 26, 2004

Loved this, I didn't have any vegetable broth so I used chicken broth instead. The Kale was not bitter at all. Thanks for the idea.

From: yamakarasu

On Apr 4, 2007

I never thought of cooking kale in a crockpot so this was great! I used a can of chickpeas and threw that in the crockpot, liquid and all, instead of vegetable broth since I didn't have any. I also added about a spoonful of curry paste just for a stronger curry flavour. It only really needed to go for 3 hours on high for me and it was perfect. Mine came out a bit too spicy so I just added a little squeeze of lemon near the end to balance that. The house still smells lovely! Thanks!

From: VegSocialWorker

On May 19, 2006

Turned out great- and it was so easy, too. I love recipes that you can just throw everything into the crockpot and plug it in. I used a whole head of kale- didn't even measure it. Next time I will probably add a bit more spices- we like it hot! Served over brown rice. This makes a ton, so we've been eating leftovers for lunches. Thanks for posting this recipe!

From: Marina K

On Jun 9, 2008

We very much enjoy this recipe and it has become a staple in our house. We don't have slow cooker, so we prepare it as follows: saute the onion and chopped kale stems in oil until mostly cooked, add garlic and spices (we substitute fresh ginger for dried, and some madras curry paste for the curry powder) and saute for another two minutes. Then add broth and kale leaves and steam for about 5-8 minutes. Add tomato and chickpeas and simmer on low until flavours are blended. We generally serve on brown rice or with whole wheat flat bread. Thanks for posting such a delicious and healthy curry!

From: Circumspice

On Jul 15, 2008

Super tasty - I'll be making this again. I didn't make it in a crock pot though. I did my standard curry procedure, which is to fry the onions, garlic, ginger, and cumin seeds until almost golden, add tomatoes and remaining spices, cook down to a pulp, and then add the vegetables with a bit of water and simmer until cooked. With lots of plain yogurt, this was fantastic, quick, and healthy.

From: E-Eva

On Jul 15, 2007

This was a great recipe! It's a fantastic and healthy snack, and even my husband (a picky eater!) enjoyed this and snuck some extra servings between meals! Very healthy, easy and delicious.