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EatingWell
Indian-Spiced Kale & Chickpeas
Chickpeas make this exotic dish a terrific player in any vegetarian menu.

Ingredients
Directions
Tips
Tip: A 1- to 1 1/2-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.
Tips
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 Facts
Serving Size:
about 3/4 cu Per Serving:
187 calories; protein 9.7g; carbohydrates 28.4g; dietary fiber 7.7g; sugars 2.7g; fat 5.5g; saturated fat 0.7g; vitamin a iu 11349.8IU; vitamin c 139.4mg; folate 215.2mcg; calcium 198.3mg; iron 2.9mg; magnesium 77mg; potassium 745.1mg; sodium 409.7mg; thiamin 0.2mg.
Exchanges:
1 starch, 1.5 vegetable, 1 lean meat, 1 fat
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