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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.