1 tbsp vegetable oil
1 1/2 cup of Veggie Box onion, chopped
Veggie Box green garlic (the white and the light green
parts), minced
2-inch fresh ginger root, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
28 fl oz canned whole tomatoes
19 oz canned chickpeas, drained and rinsed
2/3 Veggie Box potatoes, chopped in 1½-inch chunks
Veggie Box kale, stems removed and chopped into
small pieces
½ - ¾ cup water (or coconut milk for creamier texture)
Salt, to taste

1 tbsp vegetable oil 1 1/2 cup of Veggie Box onion, chopped 2 -inch fresh ginger root, minced 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 28 fl oz canned whole tomatoes 19 oz canned chickpeas, drained and rinsed 2/3 Veggie Box potatoes, chopped in 1½-inch chunks

In a small bowl, combine the spices (minus the salt)
and set aside. In a blender, puree the whole
tomatoes (with juice) and set aside. In a large
saucepan, heat the oil over medium-high heat and
add onions with a small pinch of salt. Stir
occasionally until onions are browned, 5-6 minutes.
Add in the garlic and ginger and stir to combine
with the onions for 15 seconds (do not allow the
garlic to burn). Then stir in the spice blend until
fragrant, about 30 seconds. Mix in the pureed
tomatoes, chickpeas, and potatoes, making sure to
scrape the bottom of the pan to get the brown bits.
Stir in ½ - ¾ cup of water (or coconut milk) if
necessary (enough to just cover the top of the
chunky ingredients).Bring the mixture to boil and
then cover and simmer for 15 minutes. Next, stir in
the kale and cover for another 5 minutes, until the
kale is tender.Taste for additional salt. Serve
immediately with rice.