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.
calories 202 carbohydrates 32 fat 5 saturated fat 1 mono unsaturated fat 3 protein 9 cholesterol 1 fiber 6 potassium 0
This recipe has been added to the following public cookbooks:
janice cooks,
High Protein Recipes
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | NBetK
08/24/07 12:00 AM |
You must try this!I really enjoyed this recipe and will make it again. I did not have any ground Coriander and used an extra 1/4 TSP. of Garam Marsala in its place. I also recommend you remove the tough center stem from each Kale leaf before cooking. The Kale really took in the flavors of the broth and garlic and my family practically fought over this yummy side dish. It was fast and very easy to make.
Nicole |
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Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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