1.
Heat 1 tbsp olive oil over medium high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
2.
Add in the jalapeño, garlic and ginger. Cook for another 3 minutes, stirring occasionally.
3.
Add the chickpeas, chopped tomatoes, coconut milk, garam masala, cumin, turmeric, salt and pepper. Bring to a boil and then reduce to a simmer. Simmer for about 10 minutes.
4.
Add the kale and continue to simmer for 10 more minutes.
