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Indian spiced kale and chickpeas

1 TBS olive oil

3 cloves garlic, minced

1-1 1/2 pounds kale, ribs removed, coarsely chopped

1 cup chicken or vegetable broth

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp garam masala (available in the spice or asian section of the grocery store)

1/4 salt

1 15 oz can of chickpeas, rinsed

 

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.

 

Recipe from Eating Well

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