1) In one pan heat 1 tbsp of the oil in a pan and fry the onions with salt and pepper, until golden brown. Remove from the oil with a slotted spoon and drain on paper towels.

2) In a second pan heat 2 tbsp of oil, add the chickpeas, sprinkle with salt, and fry until toasty and brown, set aside (If you have time, you can bake them instead, toss them in the oil, and bake on 425 for 30 min).

3) Grind the onions into a smooth paste in a food processor/blender/or mash them by hand.

4) Grind the tomatoes, garlic and ginger pastes together into a smooth paste.

5) Heat the remaining oil again and add the onion paste. Fry for 2-3 minutes, add the tomato paste and all the spices. Mix well. Fry the masala till the oil begins to separate from it. (You just made homemade curry, congrats!)

6) Add the cubed raw chicken to the masala and brown well. Add 1 1/2 cup of hot water, simmer and cover. About halfway, add the kale and cook until its soft. Mix in the toasted chickpeas.

7) Steam the broccoli and divide the broccoli and curry into your four meal prep containers.