Indian-Spiced Kale & Chickpeas

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.