Yield: 2 Servings
|1 pinch||Cumin seeds|
|2 \N||Cloves garlic|
|1 can||(14 oz) of tomatoes|
|1 tablespoon||Dried ground coriander|
|1 teaspoon||Dried ground turmeric|
|\N \N||Powdered vegan stock powder or salt to taste|
|1 can||(14 oz) of chick peas|
|4 ounces||Curly kale|
|\N \N||Ground black pepper to taste|
Today I found this recipe at Vegan Times. I omitted the oil. I cannot try it, as in Suriname kale is not sold. Perhaps you can make it with black eye peas instead of chick peas?
Peel and chop the onion. Crush the garlic. Remove any overly thick stems from the kale and then chop the leaves. Drain and rinse the chick peas Place a wok or large pan over a medium heat. Add the cumin seeds and once they begin to sizzle, spoon in some water and peas liquid. Add the onion.
Stir fry for a couple of minutes.
Add the garlic and cook for a further minute, being careful that it doesn't burn. Add the tomatoes &emdash; chop them in the pan with a large spoon.
Then add all the remaining ingredients except the ground black pepper Bring to a boil and cook for 5-10 minutes until the kale has softened to your liking
Season with plenty of freshly ground black pepper and check for saltiness, adding any more stock powder needed. Serve immediately with rice or chapatis
Posted to fatfree digest by "Boxel" <boxel@...> on Nov 1, 1998, converted by MM_Buster v2.0l.