I get a new subscriber every now and again, I’m getting their, today someone joined my site so of course I have to check out hers, it’s only common curiosity, and common curtesy. Her recipes look great, she is mostly vegan or vegetarian but I want to try a few and post a few for my friends that are! 🙂 www.infinebalance.com Thanks Trish!!


  • 1  tsp olive oil
  • 1 onion, diced
  • 2 cloves garlic minced
  • 1 tsp ginger, grated
  • 1 teaspoon, each: curry powder, cumin, coriander and turmeric
  • Salt & Pepper to taste
  • 3 cups chickpeas, cooked or canned.
  • 1 Can of Cannelli White Beans
  • 1 Can of Red Kidney Beans
  • 14 oz can of diced tomatoes
  • 4 cups water
  • 1 bunch thinly sliced kale, about 2 cups


In a medium frying pan, heat oil over medium heat and sauté onions, garlic and ginger. 2-3 minutes until fragrant and beginning to soften.  Add spices – curry powder through salt and cook another 2-3 minutes. Careful not to burn, reducing heat if needed. Add this mixture plus everything else to the slow-cooker. Turn it on high. Clean up your mess and go have a nap.

Cook on high for 3 hours, reduce heat to low and add kale and cook, covered for 15-20 minutes.

Dish could also be cooked on low for 6-8 hours, if your schedule needed it.