Chickpea and Kale Indian Curry

This recipe is nutritious and loaded with protein, fiber and calcium. :3

• 1 pack (16 ounces) Dried Garbanzo Beans
• 1 Yellow Onion
• 2-3 Cloves of Garlic
• 1 Can Coconut Milk
• 1 Small Can Tomato Paste
• 1/2 Cup Plain Yogurt
• 1 Bushel of Fresh Parsley
• 4-6 Cups Chopped Kale
• 3 Cups Rice (brown or basmati is optimal) 
• 1-2 Tbsp Oil (I used grapeseed but any oil will do)

Seasonings I used were Salt, Pepper, Cumin, Turmeric, Paprika, Cheyenne, Ginger and Bay Leaves.

 This dish is best started a day in advance by letting the chickpeas soak at least overnight. After that, empty out the water and cover the chickpeas in a pot of water and boil them until soft (approximately 1 hour) salt and season the water as desired. Once the chickpeas have finished, dump most of the water. Leave about 1/4 of the water in the pot, just enough to cover the bottom, and put them on a low heat. Meanwhile, you can start on the Kale. Bring a pot of water to boil and cook the Kale for 10 minutes or until tender, season with salt. Empty the can of coconut milk, can of tomato paste and yogurt in the pot of chickpeas, raise heat, and stir. Sauté the onions and garlic in a pan of oil before adding to the pot. Chop up the parsley and add it in as well. Drain the Kale water into a pot and cook the rice in that. Stir Kale into pot of Chickpeas. Add seasonings, put the heat back on low and cover. Stir occasionally.

Now you just wait for the rice to finish and voilà! You're done!