Indian-Spiced Kale & Chickpeas

Indian-Spiced Kale & Chickpeas

Chickpeas make this exotic dish a terrific player in any vegetarian menu.

From EatingWell: October/November 2005, EatingWell Serves Two
Yield: 4 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 3 cloves garlic, minced
  3. 1-1 1/2 pounds 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, (see Ingredient note)
  8. 1/4 teaspoon salt
  9. 1 15-ounce can chickpeas, rinsed

Preparation

  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 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 202 calories; 5 g fat (1 g sat, 3 g mono); 1 mg cholesterol; 32 g carbohydrates; 9 g protein; 6 g fiber; 415 mg sodium; 499 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat