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Indian-Spiced Kale & Chickpeas

Indian-Spiced Kale & Chickpeas created by Jostlori

Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, 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.
  • Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
  • Carbohydrate Servings: 2.
  • Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.
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@kitty.rock
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@kitty.rock
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"Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8."
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  1. Vermonter at heart
    A very flavorful way to serve kale. Might pair best with curry or other Indian-spiced meal.
    Reply
  2. Jostlori
    Indian-Spiced Kale & Chickpeas Created by Jostlori
    Reply
  3. Jostlori
    I loved this dish! The flavors weren't overpowering, which meant the kale and the chickpeas were the star. This was an excellent side dish and we'll be adding this to our regular repertoire. That being said, I can see this being a main dish by adding some paneer, some potatoes, some chicken - so many options! Thanks, Florida Native!
    Reply
  4. Sharon123
    I used collard greens and really enjoyed the flavors. Thanks! Made for ZWT 2012 by a Herbaceous Curvaceous Honey.
    Reply
  5. kitty.rock
    Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.
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