Mingling chickpeas with mushrooms and kale apart from being very healthy is a really unbeatable flavour and a great way to celebrate autumn.
Chickpeas, 500 gr, soaked in salted water overnight
Drain them and place in a big pot with a lot of water, lid on. Bring to a boil and de-foam with a slotted spoon. Replace lid and boil until soft and tender, at least 1 hour and maybe considerably more, depending on the supplier and quality. Drain, and keep 1/4 cup of the water, and the pot for later use.
Chanterelles, 100 gr
In a smoking hot non-stick pan, with no (if you trust the pan) or barely any oil, sear the mushrooms, batch by batch (you want, in each batch, just enough to coat the surface, you do not want them overlapping), for a few minutes, tossing around and remove to a tray.
In a medium sized pot with a bit of olive oil over medium heat saute:
Onion, 1 medium pc, finely diced
Garlic, 1 big clove, finely diced
Turmeric powder, 1 tsp
Curry powder, 1 tsp
Stir constantly so as not to burn the garlic (alternatively you can add it a bit later). You want them to soften a little bit, a few minutes should be enough. Deglaze the pan with:
A sweet wine, Marsala or Shaoxing, 1/4 cup
Turn heat up a bit and return chickpeas to the pot. Add:
Retained water from the chickpeas
Any stock (vegetable, chicken, beef, or even plain water), 1/2 cup - 1 cup (depending on the size of the pot, see note below)
Salt, to taste (at least 1/4 tsp)
Pepper, ground black, 1/2 tsp
Allow to boil for a few minutes (around 5, stirring every now and then), to evaporate some of the liquid.
Note: Initially the liquid should reach just below the surface the chickpeas, this is not a soup, and at the end you want to barely be able to see it.
Reduce heat considerably and add:
Kale, thinly cut into strips, 2 cups
Give it a good stir, place lid on, and cook for 1 - 2 minutes. Taste and adjust seasoning (salt).