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Indian-Spiced Kale & Chickpeas

Indian-Spiced Kale & Chickpeas
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WebMD Recipe from

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

Prep: 10 minutes | Cook: 15 minutes | Total Time: 25 minutes
  • 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
  • 1 15-ounce can
    chickpeas, rinsed
  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. 
  2. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
Nutritional Information

Makes: 4 servings
Serving Size: about 3/4 cup each
  • Calories192
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates31 g
    • Dietary fiber6 g
  • Protein9 g
  • Sodium416 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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