Indian-Spiced Kale and Chickpeas

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Indian-Spiced Kale and Chickpeas

Chef Michele

Enjoy….

1. Ingredients

   1. 1 tablespoon extra-virgin olive oil
   2. 3 cloves garlic, minced
   3. 1 pound kale, ribs removed, coarsely chopped (see Tip)
   4. 1 cup reduced-sodium chicken broth or vegetable broth
   5. 1 teaspoon ground coriander
   6. 1/2 teaspoon ground cumin
   7. 1/4 teaspoon garam masala
   8. 1/4 teaspoon salt
   9. 1 (15 ounce) can chickpeas, rinsed

2. Cooking Directions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
  4. Add broth, coriander, cumin, garam masala and salt.
  5. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
  6. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Yield: 4 servings

Notes & Tips:

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.
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