Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1-1 1 pounds kale, ribs removed, coarsely chopped (see Tip)
- 1 cup reduced-sodium chicken broth, or vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garam masala, (see Ingredient note)
- 1/4 teaspoon salt
- 1 15-ounce c chickpeas, rinsed
Cooking Directions
Step 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.
Nutrition Info
- Serving: Per serving
- Calories: 202
- Carbohydrates: 32g
- Fat: 5g
- Protein: 9g
- Dietary Fiber: 6g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 1mg
- Potassium: 499mg
- Sodium: 415mg
- Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat
- Carbohydrate Servings: 2