Indian-Spiced Kale & Chickpeas

By sunitagt

Calories 192
Fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Carbohydrates 31 g
Dietary fiber 6 g
Protein 9 g
Sodium 416 mg

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 pounds kale, ribs removed, coarsely chopped
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/4 teaspoon salt
• 1 15-ounce can chickpeas, rinsed

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. 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.

2. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.