An aromatic blend of spices makes this dish a winner.
Serve with steamed brown basmati rice for a substantial vegetarian meal.
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.
The moisture helps steam the kale during the first stages of cooking.
Find it in the specialty-spice section of large supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
