Chickpeas make this exotic dish a terrific player in any vegetarian menu.
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 to 1 1/2 pounds kale, ribs removed, coarsely chopped (see Ingredient Note)
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garam masala (see Ingredient Note)
- 1/4 teaspoon salt
- 1 can (15 ounces) chickpeas, rinsed
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.
Kale - A 1 to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for this recipe, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
Garam masala - This ground spice mixture traditionally includes coriander, cumin, cinnamon, peppercorns, cardamom and cloves, and is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
202 calories; 5g total fat; 1g total saturated fat; 1mg cholesterol; 415mg sodium; 32g carbohydrates; 6g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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