
Delilma Nutrition
Chickpea and Kale Curry
Benefits: High in vitamin K, a source of iron, high in folate and manganese. A good source of Omega 3.

Ingredients
1/4 tsp mustard seeds
3/4 tsp turmeric
200g kale chopped
1 tbsp red chilli powder
1 tsp cumin seeds
1 large onion diced
1 ¼ tbsp salt
1 ½ tbsp ground cumin
2 plum tomatoes
2 tins of chickpeas
3 tbsp rapeseed oil
3 tbsp tomato puree
4 garlic cloves crushed
Instructions
1. Heat oil in pan on medium heat, when oil is hot add mustard seeds and cumin seeds
2. Stir for a minute or until you can smell seeds
3. Fry onions for 10-12 minutes and add garlic
4. Stir fry for 3 minutes then add tomatoes and tomato puree
5. After 5 minutes add chickpeas, cumin, chilli, turmeric, and salt
6. Toss the chickpeas in spices and pour in 2cm of hot water
7. Place lid and simmer for 5 minutes, add chopped kale stir and leave to cook for 5-10 minutes
8. Serve with roasted vegetables or a green salad
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