Ingredients :
- 1 tbsp. olive oil
- 3 cloves garlic, minced
- 1 pound baby kale
- 1/3 cup vegetable broth
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp garam masala
- 1/4 tsp salt
- 1 15-ounce can chickpeas, rinsed
Directions:
Heat oil in a cast iron pan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add kale and cook, until bright green, . 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. Enjoy!
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