Chickpea-tomato-coconut YUM!

The purpose of this blog is to publish my simple, go-to recipes that I eat on a regular basis. This dish is Indian in impression, although as far as I know it doesn't have a traditional name. Easy, hearty, wintery... perfect snowboarding food!

Time Required: 15 minutes
Put on some brown or basmati rice to start.

1 tsp ghee
1 tbsp cumin
1/2 onion, chopped
3 cloves garlic
2 carrots (if we have em)
2 pcs celery, diced
8 oz.can tomatoes, diced
1 can chickpeas
1/2 can coconut milk
4 leaves of kale
at least 1 tsp salt
fresh cilantro for garnish
habanero hot sauce, to taste (not for pittas!)

Heat the ghee in the pan. Test the temperature by tossing in a couple seeds. When it's ready the oil will sizzle. Add the cumin, and when it starts to darken (not burn!), add the garlic and onion. Toss and cook on medium heat. When the onions start to become translucent, add the carrots and celery, and a pinch of salt. Saute for about 3-4 minutes, then add the tomatoes, chickpeas, coconut milk, and a bit more salt. After about 5 more minutes, add the kale and cook for 3 more minutes. Turn off the heat and garnish with fresh cilantro. YUM!