Good Recipes from Friendly Eaters
Veggie’s Delight: Indian-Spiced Kale and Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 bunch kale, ribs removed, coarsely chopped
1 cup vegetable or chicken 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
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. From Eating Well, Oct/Nov 2005.
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I enjoyed your blog very much. The information about kale was of particular interest to me. Thanks for sharing the recipe