Iron-Rich Chickpea and Kale Curry

Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until soft and translucent.

Stir in the minced garlic and fresh ginger, cooking for about 1 minute until fragrant.

Add the ground cumin, ground coriander, turmeric, and garam masala to the pan. Stir constantly for 30 seconds to toast the spices.

Pour in the crushed tomatoes and vegetable broth, stirring well to combine with the spice mixture. Bring the sauce to a gentle simmer.

Add the rinsed and drained chickpeas to the pan. Simmer uncovered for 10 minutes so the flavors meld together and the sauce thickens slightly.

Stir in the chopped kale, ensuring it is submerged in the warm liquid. Cook for 4 to 5 minutes until the kale is completely tender and fully cooked through.

Remove the curry from the heat, stir in the fresh lemon juice and salt, and serve hot.