Indian-Spiced Skillet Chickpeas & Kale with Raita

1 tablespoon neutral flavored cooking oil

1 teaspoon cumin seeds

1 large yellow onion diced

4 garlic cloves minced

30 ounces chickpeas (2 15-ounce cans) drained and rinsed

1 ½ teaspoons garam masala

½ teaspoon turmeric

½ teaspoon coriander

1 ½ tablespoons tomato paste

4 cups chopped kale

1 small lemon

subheading: Raita:

1 small cucumber ends removed

5 ounces plain almond milk yogurt or unsweetened nondairy plain yogurt (1 small carton)

3 tablespoons chopped cilantro

1 teaspoon fresh lemon juice plus more to taste

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Directions at cookingforpeanuts.com

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