Indian-spiced kale and chickpeas
Added: 2009 Nov 25 (Wed)
Total cook time: 30 minutes
12 Ingredients
- vegetable broth : 1 c.
- cardamom : 1 tsp.
- chickpeas : 15 oz.
- cinnamon : 1 tsp.
- coriander seeds : 2 tsp.
- ground cumin : 1 tsp.
- garlic, minced : 3 clove
- ginger powder : 1 tsp.
- kale : 1 lb.
- olive oil : 1 tbsp.
- black pepper : 1/2 tsp.
- sea salt : 1/2 tsp.
Directions
1. Heat oil in pot large enough to fit all the kale. Add garlic and cook until fragrant, about 30 seconds.
2. Add chopped kale and and cook until bright green, about 1 minute.
3. Add broth/stock and spices. Cover and cook until kale is tender, about 10 minutes.
4. Stir in chickpeas and cover for 2 more minutes. It's ok to leave it simmering for longer. You can't do this wrong. It's just a question of how tender you want the kale.
I didn't have any garam masala, so I made up my own blend of spices. Using either seeds or powder is fine.
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