Indian-Spiced Kale & Chickpeas

Indian-Spiced Kale & Chickpeas

11 Reviews
From: EatingWell Magazine, October/November 2005

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1-1½ pounds kale, ribs removed, coarsely chopped (see Tip)
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon garam masala, (see Ingredient note)
  • ¼ teaspoon salt
  • 1 15-ounce can chickpeas, rinsed


  • Active

  • Ready In

  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.
  • Tip: A 1- to 1½-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
  • Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.

Nutrition information

  • Serving size: about ¾ cu
  • Per serving: 187 calories; 6 g fat(1 g sat); 8 g fiber; 28 g carbohydrates; 10 g protein; 215 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 11,350 IU vitamin A; 139 mg vitamin C; 198 mg calcium; 3 mg iron; 410 mg sodium; 745 mg potassium
  • Nutrition Bonus: Vitamin C (232% daily value), Vitamin A (227% dv), Folate (54% dv), Calcium (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1.5 vegetable, 1 lean meat, 1 fat

Reviews 11

August 19, 2019
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By: Lori Forte Kirkland
I added onion with the garlic and a jalapeño. I also added apple cider vinegar to cut the bitterness of the kale . It was delicious
May 25, 2014
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By: EatingWell User
Great dish - add chicken for complete meal I have never been a fan of Kale, but in this recipe it is great! I wanted a complete meal so I first diced the meat from 4 chicken thighs and cooked it in the skillet first, then continued with the recipe, just adding the ingredients to the skillet. I also added chiles. Serve over rice. Pros: Easy, very tasty
March 04, 2014
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By: cking
A keeper! I didn't have coriander or garam masala so I added red onion sauteed in olive oil with the garlic. Served this as a side and it was a hit. Will definitely make this again! Pros: Filling, good flavor and texture
November 20, 2013
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By: EatingWell User
just a suggestion. do not heat extra virgin olive oil...its used for salad dressing...might want to consider using regular olive oil for cooking (written on the bottle)
November 20, 2013
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By: EatingWell User
just a suggestion. do not to heat extra virgin olive oil...its used for salad dressing...might want to consider using regular olive oil for cooking (written on the bottle)
March 27, 2013
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By: fdoosey
A very tasty dish! I might add more garam masala next time, but otherwise very fragrant and satisfying. I had mine over spaghetti squash and it made a great meal. Pros: Fairly easy to prepare, aromatic, filling
June 08, 2012
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By: EatingWell User
Better with some modifications Added garlic, onion, and grated fresh ginger in addition to cumin. Chick peas that you cook yourself improve the overall texture of the dish as well. Healthy and easy to make! Pros: inexpensive, easy, ingredients on hand Cons: needs more flavor
September 08, 2011
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By: megan.maclean
Just OK For me, the Indian flavours didn't really come through in this dish. It was still a very tasty way to have greens, but just not what I expected. Served this with a baked potato with sour cream to make a complete meal.
August 27, 2011
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By: govinda8
Not enough flavor The Indian spices are nice, but with that much kale I had to add sugar and apple cider vinegar, which is the way my father always makes kale. The sweet and sour overpower the bitterness and the smoky garam masala is a nice touch. The chickpeas are good, but they don't really add much. If I made this again I'd just skip the chickpeas and use them for something else. Pros: Good use of greens Cons: Kale is too bitter
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