Step 1

In a small bowl, combine the spices (minus the salt) and set aside* (see first note). In a blender, puree the whole tomatoes (with juice) and set aside. The pureed tomatoes will be around 4 cups** (see second note).

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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*** (see third note).

Step 6

Taste for additional salt. Serve immediately with rice.