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Indian-Spiced Kale and Chickpeas
Submitted by Sally Weidner
Sat Jun 07 2008
Ingredients

1 T olive oil
3 cloves minced garlic
1 1/2 lbs kale,ribs removed,coarsely chopped
1 cup vegetable broth
1 t ground coriander
1/2 t ground cumin
1/4 t garam masala
1/4 t salt
1 (15 oz) can chickpeas, rinsed

Preparation

Heat oil in Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with 2 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, about 8 to 10 minutes. Stir in the chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes. Serve over brown rice. This recipe is from 'Eating Well.'

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Indian-Spiced Kale and Chickpeas On 22 June 2008 @ 11:33AM margot commented:

Easy and very good!
Very Good! On 18 June 2008 @ 05:03PM Jaimelee commented:

This recipe was very good and the leftovers were even better. We added a little vinegar just to give it a little tang. Thanks for the recipe!