West African Chickpeas and Kale tandoori Masala

Updated: Mar 9, 2020

  • 250 g of chickpeas

  • 2 big tomatoes

  • 2 cocoyam

  • Red, Gold and green bell peppers( just half f each)

  • Coconut milk

  • 300 g of kale

  • 1 onion

  • 3 tablespoon of avocado oil

  • 3 teaspoons Tumeric powder, 3 teaspoons tandoori masala spice

  1. Drain your chickpeas, chop your onion, tomatoes and sweet bell pepper in small cube and set aside

  2. Dice your 2 cocoyams and boil for 15 min in salted water drain and set aside

  3. In a large frypan heat the oil and cook your onion, tomatoes, sweet bell peppers and add your dry spices, stir it for about 4-5 min.

  4. Add your cocoyam, your chickpeas, and the kale, stir everything together and pour your coconut milk, cover and let it simmer for 20 mn

  5. Add salt for the taste and serve.

It is optional, when you serve you can add some pea shoot at the top

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