Veggie’s Delight: Indian-Spiced Kale and Chickpeas

By November 19, 2010Uncategorized

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 bunch kale, ribs removed, coarsely chopped

1 cup vegetable or chicken broth

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon garam masala

1/4 teaspoon salt

1 15-ounce can chickpeas, rinsed

Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.  From Eating Well, Oct/Nov 2005.

Terra

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