Spiced Kale and Chickpeas
Quick, easy and tasty! Serve it with naan bread, or steamed rice. Kale and chickpeas add varieties of nutrients, and the combination of the spices give lots of flavors as well. An excellent recipe to use up your kale!
minced, or to taste
ribs removed, coarsely chopped
chicken broth, low salt
or vegetable broth
or more to taste
chickpeas (garbanzo beans)
1 can, rinsed
plain or to taste
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.