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Recipes // Side Dishes // Indian-Spiced Kale & Chickpeas

Indian-Spiced Kale & Chickpeas

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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1-1 ½ pounds kale, ribs removed, coarsely chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garam masala
  • 1 15-ounce can chickpeas, rinsed  
Directions
  1. Heat oil in a Dutch oven over medium heat.
  2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
  4. Add broth, coriander, cumin, garam masala and salt.
  5. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
  6. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. 
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