By Nicole Abou-abdallah, Epigram Food Online Editor

This is a speedy and virtually hassle-free recipe which is ideal for when you are in a rush and want to save money.

What you will need:

• 2 cans chickpeas
• 2 cans plum tomatoes
• 1 tablespoon tomato puree
• 1 large white onion
• 4 cloves garlic
• 2 tablespoons coconut oil (or any other cooking oil)
• 200g kale
• 1 teaspoon tumeric
• 1 teaspoon chilli powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• Cooked rice to serve
• Natural yoghurt to serve

Method:

1. Heat the oil in a pan and dice the onion and soften in the pan for 10 minutes. Dice the garlic and sautee for 2 minutes
2. Stir in the tomato puree and add the plum tomatoes and bring to a boil, then reduce to a simmer
3. Add the tumeric, chilli powder, cumin, and coriander. Season with salt to taste
4. Drain and add the chickpeas and allow to cook for 10 minutes

Image: Epigram Food/Nicole Abou-abdallah

5. Roughly chop the kale and add, a handful at a time, until reduced. Place the lid and allow to simmer for 15 minutes
6. Serve with rice and natural yoghurt

Feature image: Unsplash/Deryn Macey

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