Chickpea and Kale Chana Masala Curry

In a skillet or large, non-stick pan warm up the oil in medium/high heat. When the oil is sizzling and you hear that crackle, add the onions & tomatoes and let them simmer & cook for about 3 minutes, while stirring often. Once the onions & tomatoes have softened, add the chickpeas, kale & throw ALL of the above spices as well as the garlic & ginger-  except for the cilantro and/or lemon thyme. Also ensure to add the 1/4 cup of water and the 1 tbsp of fresh lemon juice. Bring everything to a simmer. Lower the heat to medium to low, cover with a lid & cook for an additional ~10-12 minutes. Stir often. Add more water, if needed. It should be moist and rich with sauce, but remember- this is not a soup. 🙂Serve over jasmine or basmati rice or quinoa & garnish with fresh cilantro or lemon thyme. Enjoy every  spoonful!