Spiced Kale & Chickpeas
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
canola oil
|
|
4 | cloves |
garlic
minced, or to taste |
|
1 ½ | pounds |
kale
ribs removed, coarsely chopped |
|
1 | cup |
chicken broth, low salt
or vegetable broth |
|
1 | teaspoon |
coriander
ground |
|
1 | teaspoon |
cumin
|
|
½ | teaspoon |
garam masala
|
* |
¼ | teaspoon |
salt
or more to taste |
|
15 | ounces |
chickpeas (garbanzo beans)
1 can, rinsed |
|
2 | tablespoons |
yogurt, low-fat
plain or to taste |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
canola oil
|
|
4 | cloves |
garlic
minced, or to taste |
|
680.4 | g |
kale
ribs removed, coarsely chopped |
|
237 | ml |
chicken broth, low salt
or vegetable broth |
|
5 | ml |
coriander
ground |
|
5 | ml |
cumin
|
|
2.5 | ml |
garam masala
|
*
|
1.3 | ml |
salt
or more to taste |
|
433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, rinsed |
|
30 | ml |
yogurt, low-fat
plain or to taste |
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. Serve with plain yogurt.
Toni
I made it & not a fan
9 months ago