This dish is a fusion of Indian, Arab and North American influences.  It’s sweet, spicy, and hearty – everything I love in a dish on a cool March evening.

Sweet Tandoori Chickpeas:

• 1/3 cup ketchup
• 1 tsp. of mustard
• 1/3 cup of plain Greek yogurt
• 2 tbsp. of tandoori
• 1/3 cup of water
• 1 tsp. of salt
• 1/4 tsp of cayenne (optional)
• 1/2 tsp of garam masala
• 1/2 onion, diced
• 4 cloves of garlic, diced

Put all ingredients in the blender, and blend until relatively smooth (a little chunkiness is okay).

Then, place the following ingredients in a large pan and saute until the onions are soft:

• 2 tbsp of olive oil
• 1/2 cup of diced onion
• 6 pitted dates
• 2 cups chickpeas

Add in:

• ~4 cups of kale (other greens like spinach would work as well), washed and ripped into manageable pieces
• 1/3 cup water

Cover with a lid and simmer for 15 minutes or so until the flavours have had a chance to blend. Adjust the seasoning if necessary (more salt if too sweet, honey if too salty or spicy).

Serve over rice or quinoa or with naan bread, and top with an additional date (or two!).