Indian-Spiced Kale and Chickpeas


Eating Well Magazine

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 pound kale, ribs removed, coarsely chopped
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon garam masala
  • ¼ teaspoon salt
  • 1 (15 ounce) can chickpeas, rinsed

Directions

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.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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