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    Indian-Spiced Kale & Chickpeas

    Chickpeas make this exotic dish a terrific player in any vegetarian menu.


    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 1/2 pounds kale, ribs removed, coarsely chopped
    • 1 cup reduced-sodium chicken broth or vegetable broth
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garam masala
    • 1/4 teaspoon salt
    • 1 15-ounce can chickpeas, rinsed


    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. 
    Step 2
    Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

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