Curried Chickpeas, Onions, and Kale in a Tomato Sauce

a dash or two of Olive Oil1 onion, dicedhalf of a bunch of kale, chopped1-15oz can of organic chickpeas, drained1 small can of tomato paste2-4 TBSP (approx) Hot Masala Curry Powder½ tsp yellow mustard seeda dash of cinnamona dash (½ tsp?) coriander2 gloves of garlic, crushedkosher saltfreshly ground black pepper1 or 2 TBSP Sriracha sauce
Heat oil in a large skillet and cook onions with the mustard seed for a minute or so.  Then add about 1 TBSP of curry power, cinnamon, and coriander to the onions and continue cooking until translucent.  Add in chopped kale and cook down (it will shrink dramatically in size, this is good).  Sprinkle a few pinches of kosher salt and grind the black pepper over the kale - mix in.Stir in chickpeas and crushed, cook for about 2 to 3 minutes.  Reduced the burner to medium heat and stir in tomato paste with the rest of the curry powder.  Stirring this in will take some effort, but just work to make sure "break up" the tomato paste and incorporate the vegetables/chickpeas into it.  Once all incorporated, drizzle Sriracha sauce and stir to incorporate.  Serve hot, but it also works wonderfully heated up the next day (trust me, I know, I'm not so good at "cooking for one").  I usually cook rice to serve this over, but I ran out of time.  While rice compliments this very well, it is also delightful on its on.