Curried Chickpeas, Potatoes & Collards
2 Tbsp olive oil
2 cloves garlic, minced
1 baking potato, cubed
1 bundle collards, removed from stem and torn
15 oz can chickpeas
3 Tbsp Dizzy Pig's Curry-ish seasoning or other curry blend
6 oz can tomato paste
3 cups water
In a large saute pan, heat olive oil over medium high heat. Add garlic and cook until fragrant, about 1 minute. Add in potatoes and cook for about 4 minutes until you start to get just a little golden brown on some of the potatoes. Toss in collards in batches and allow to wilt down, and be careful as they love to snap, crackle and pop in the oil, so you may want to grab a lid for the skillet just for safety (SHIELD WALL!!!).
Once collards are fully wilted, stir in chickpeas and cook for about 2 minutes. Then add in your curry powder and tomato paste, stirring to fully coat everything and allow it to brown just slightly on the bottom of the pan.
Stir in water, making sure to scrape any browned bits off of the bottom of the pan. Bring to a slight boil, cover, lower heat and allow to continue simmering for at least 30 minutes. Add more water if sauce seems to thick or allow to simmer longer if sauce seems to watery. Remove from heat and serve as is or serve over top of quinoa, with naan, or over rice.