Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds ((or 1/2 teaspoon ground cumin))
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/4-1/2 teaspoon red pepper flakes ((to taste))
  • 1 small yellow onion (, diced)
  • 1.5 cups vegetable broth
  • 1 15-oz can chickpeas (, drained and rinsed)
  • 4 cups kale leaves ((removed from stalks), roughly chopped)
  • 1/4-1/2 teaspoon salt ((to taste))
  • 2-3 tablespoons cilantro leaves (, chopped)

Instruction

  • In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes. 
  • Add the vegetable broth and the chickpeas. Bring the broth to a boil and stir in the kale leaves slowly as they starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the liquid has reduced to about a third of the original volume. 
  • Remove from heat and stir in cilantro. Serve over rice, couscous, quinoa, or by itself as a side dish or light dinner.