Indian Kale and Chickpea Curry | Chana Saag

Rinse the basmati rice thoroughly in a sieve until the water runs clear. Then bring to a boil with twice the amount of lightly salted water, reduce the heat, cover, and let gently steam for about 12–15 minutes.

Peel and finely chop the onion, garlic cloves, and fresh ginger. Wash the fresh kale thoroughly, pat dry, remove the thick stems, and cut the leaves into bite-sized pieces. Drain the chickpeas in a sieve and rinse with cold water.

Heat the coconut oil in a large pan or wide pot over medium heat. Sauté the onions for 3–4 minutes until translucent. Add the garlic and ginger and sauté for 1–2 minutes until fragrant.