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Ingredients
  • 1 can of chickpeas, rinsed and drained
  • ½ cup of diced yellow onion
  • 1 (15-ounce) can of fire roasted tomatoes
  • 2 tablespoons of curry powder
  • ½ teaspoon of cinnamon
  • ½ teaspoon of cumin
  • ½ teaspoon of fresh or powdered ginger
  • 2 cloves of garlic, minced
  • 4 kale stalks, stem removed
  • ⅛th cup of water
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