Indian-Spiced Kale and Chickpeas

12 February

1 tablespoon olive oil
3 cloves garlic, minced
1½ pounds kale, ribs removed, coarsely chopped
1 cup chicken or vegetable broth
1 teaspoon coriander
½ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon sea salt
1 15-ounce can chickpeas

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 2 large spoons, until bright green, about 1 minute.
2. Add broth coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 – 10 minutes.
3. Stir in the chickpeas, cover and cook until the chickpeas heated through, 1 – 2 minutes.

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