Indian-Spiced Kale and Chickpeas
This recipe from Eating Well magazine combines two great sleep-inducing ingredients – kale and chickpeas.
- 1 tablespoon oil, olive, extra virgin
- 3 clove(s) garlic - minced
- 1 1/2 pounds kale - ribs removed, coarsely chopped, (1 - 1 1/2 pounds)
- 1 cup broth, chicken, reduced sodium, or vegetable broth
- 1 teaspoon coriander, ground
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon Garam Masala spice mixture
- 1/4 teaspoon salt
- 15 ounces canned 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.
Makes 4 servings with 202 calories, 5 g fat, 32 g carbohydrates, 415 mg sodium, and 6 g fiber.
Tips & Notes
- 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.