Warming Coconut Kale-Chickpeas

2 cups cooked Chickpeas
1 bunch Kale (any variety), chopped
1 cup coconut milk
1 cup Tomato sauce, or 1 large diced tomato
1 red pepper, diced
1 large onion, or a few shallots, or 1 leek
2 cloves garlic, minced
1 tbs fresh ginger root, peeled and minced
oil or butter
sea salt
spices (cumin, cayenne, chili peppers, cinnamon)

In butter or oil, simmer the onions or leeks, and ginger until tender and transparent (about 5 mins). Add coconut milk, salt, and spices to taste. Bring to a boil. Add chickpeas and tomatoes. When comes to a boil again, add kale, garlic and red pepper. Reduce heat, and simmer covered until kale shrinks and is at desired tenderness.

Serve on its own, over grain or on a large Collard leaf.
Drizzle remaining coconut milk over each portion.

Enjoy!