Spiced Garbanzos and Greens | WholeFoodsMarket.com

By vdub

Ingredients

• 1/2 cup low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon grated fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 1 teaspoon curry powder
• 1/2 teaspoon garam masala
• 1 (15-ounce) can no-salt-added diced tomatoes
• 2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained
• 1 bunch collard greens, stems removed and leaves thinly sliced
• 1/4 cup chopped fresh cilantro leaves (optional)
• 1 tablespoon fresh lemon juice

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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Items to add:

1 (15-ounce) can no-salt-added diced tomatoes

2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained

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Inspired by the popular Indian dish, Chana Masala, this is a satisfying mixture of seasoned greens and beans. Substitute spinach or Swiss chard for the collards, if you like.

1 (15-ounce) can no-salt-added diced tomatoes

2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained

Heat broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion, garlic, ginger and jalapeño and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute. Add tomatoes, garbanzos and 1 cup water and bring to a simmer. Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender. Stir in cilantro and lemon juice and serve.

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