Masala Chickpea Kale Stir-Fry

masala chickpea kale stir fry
Matthew Kadey
Prep time: 25 mins
Cook time: 10 mins
Calories: 474

International spice blends are your passport to flavor.

One commonality among international cuisines is the heavy reliance on spices to infuse dishes with signature flavor. A number of cultures have spent centuries experimenting with mixtures of spices and herbs to enhance their cuisine. With all the tough work done, you can use these spice blends to add excitement to your everyday cooking.

Sometimes simple is best. In this vegetarian stir-fry, garam masala helps deliver a balance of homey and exotic. Quick to put together, this dish is ideal for hectic weeknights.

About Garam Masala

Added for its deep, warming flavor, garam masala is a staple spice blend in India. The exact mix varies between regions, although it typically includes peppercorns, coriander, cumin, cinnamon, cardamom and cloves.
In the kitchen: Add to pureed soups and stewed lentils, sprinkle on roasted sweet potatoes or scrambled eggs, use to season sautéed greens, rub over roasted whole chicken.

Masala Stir-Fry Recipe Shopping List

For gluten-free, allergy-friendly products, check out these companies.

Frontier Co-op
Primal Palate

So Delicious Dairy Free

Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels carefully. When in doubt, confirm ingredients directly with the manufacturer.

More Spice-Centric Recipes

Gluten-Free, Dairy-Free Butternut Lentil Soup

Gluten-Free Dairy-Free Chicken Pot Pie Tartine

Gluten Free Sweet Potato Steak Bowls

Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 4 servings


  • 1 tablespoon canola or grapeseed oil
  • 4 cups cooked or canned chickpeas (drained and rinsed)
  • 3 garlic cloves, sliced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 2 cups cherry tomatoes, halved
  • 6 cups chopped kale
  • 1/4 cup chopped unsalted roasted almonds, optional
  • Juice of 1/2 lemon
  • 3/4 cup plain Greek-style dairy or dairy-free yogurt of choice
  • 2 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil
  • 1 scallion (green onion), chopped
  • 1 teaspoon lemon zest
  • 1 pinch salt


1Heat oil in a wok or large skillet over medium heat. Add chickpeas, garlic and ginger; cook 4 minutes, stirring often. Stir in garam masala, turmeric, cayenne and salt; cook 30 seconds. Add tomatoes and heat 2 minutes, stirring often. Add kale to pan and cook until tender and slightly wilted. Stir in almonds, if using, and lemon juice.

2To make the yogurt sauce, stir together yogurt, tahini, olive oil, scallion, lemon zest and salt in a small bowl.

3Serve stir-fry topped with dollops of yogurt sauce.

1 serving contains 474 calories, 16g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 228mg sodium, 64g carbohydrates, 16g fiber, 12g sugars, 24g protein.