Best Indian Kale With Chickpeas Recipes

INDIAN SPICED CHICKPEAS AND GREENS

Indian Spiced Chickpeas and Greens image

This recipe for Indian spiced chickpeas and greens is a quick and easy dry curry. It's delicious with kale or whatever greens you have on hand! Pantry- and weeknight-friendly.

Provided by Eva

Time 35m

Number Of Ingredients 13

Ingredients

1 tbsp oil
1 large bunch (3/4 - 1 lb) of kale or other leafy green vegetable
1 large onion, small dice
3-4 cloves (~1 tbsp) garlic, minced
3 cups (28 oz can) chickpeas, rinsed and drained
1 1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 - 1/2 tsp cayenne pepper, to taste
1 tsp salt, or to taste
2 tbsp tomato paste mixed with 1/4 cup water
1/4 cup freshly squeezed lemon juice (~1 lemon)

Steps:

Heat a large cast iron or non-stick skillet over medium heat. When hot, add the oil and onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and lightly golden. Add the garlic, and sauté for ~ 1 minute.
Stir the chickpeas, garam masala, turmeric, coriander, cumin, cayenne, and salt into the pan. In a small bowl mix the tomato paste with the 1/4 cup of water until smooth, then add to the pan. Cook for 5-6 minutes, stirring occasionally.
Add the kale or greens of choice and a small sprinkle of salt to the pan. Let the greens wilt for about 1 minute to shrink somewhat before trying to stir them in. Carefully stir as the greens wilt to mix in fully. Sauté an additional 4-6 minutes, stirring occasionally.
Add the lemon juice, and stir, cooking 1 minute. Taste and adjust seasoning as desired.
Garnish with fresh cilantro or scallion greens, and serve with basmati rice, asian noodles, or Indian flatbread. Finish it off with some hot sauce, sambal oelek, or plain unsweetened nondairy yogurt or raita. Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 23 grams carbohydrates, Fat 4 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, ServingSize 1, Sugar 5 grams sugar, UnsaturatedFat 3 grams unsaturated fat

INDIAN-SPICED KALE & CHICKPEAS

Indian-Spiced Kale & Chickpeas image

Chickpeas make this exotic dish a terrific player in any vegetarian menu. From EatingWell: October/November 2005, "EatingWell Serves Two". Posted for ZWT8.

Provided by kitty.rock

Categories Beans

Time 30m

Yield 3/4 cup each, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 -1 1/2 lb kale, ribs removed, coarsely chopped (see Tip)
1 cup reduced-sodium chicken broth or 1 cup vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala (see Ingredient note)
1/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed

Steps:

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 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.
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.
Carbohydrate Servings: 2.
Exchanges: 1 starch, 1.5 vegetable, 1 very lean meat, 1 fat.