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20 minute dinner recipes

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Indian-Spiced Kale & Chickpeas

http://www.eatingwell.com/recipes/indian_spiced_kale_chickpeas.html

From EatingWell:  October/November 2005, EatingWell Serves Two

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

4 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

Preparation

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

Nutrition

Per serving : 202 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 32 g Carbohydrates; 9 g Protein; 6 g Fiber; 415 mg Sodium; 499 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat

Tips & Notes