Finely chop one onion, smash and chop three cloves of garlic, and slice an inch of ginger into matchsticks. Tear the kale leaves into bite-sized pieces and rinse one can of black-eyed peas under cold water.

In a medium pot, heat two tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the garlic and cook for 5-7 minutes until golden and fragrant.

Sprinkle in one teaspoon each of ground coriander, ground turmeric, garam masala, and a pinch of cayenne powder. Stir the spices and sauté for 3 minutes.

Pour in one can of crushed tomatoes, stir well, and allow to simmer for 10-14 minutes.

Stir in the rinsed black-eyed peas, one teaspoon of kosher salt, and two cups of water. Simmer for about 5 minutes.

Add the torn kale leaves in two batches, stirring well after each. Simmer for another 10 minutes until tender.

Remove from heat and stir in the ginger matchsticks. Let the stew rest for a few minutes before serving.