Indian-spiced Kale and Chickpeas

I cut this out of the newspaper. You can find it on the Eating Well website. I wrote that it is delicious, easy, and good with yogurt.

Serves 2 main or 4 side servings. Works as 4 mains for our family with brown rice.

1 T oil
3 cloves garlic, minced
1- 1 1/2 lbs kale, ribs removed, coarsely chopped
1 C vege or chicken broth
1 t coriander
1/2 t cumin
1/4 t garam masala
1/8 t salt
15 oz can chickpeas, rinsed

In a large, deep skillet or dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale and cook, tossing with two large spoons, until bright green, about 1 minute.
Add the broth, coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until the kale is tender, about 8-10 minutes. Stir in the chickpeas and cook until they are heated throug , 1-2 minutes.

For 2 serves: 345 cals, 10 g total fat, 3 mg chol., 587 mg sodium, 15 g protein, 52 g carbo., 10 g dietary fiber. 

**Delicious dish. I cooked the kale about 5 minutes. I like the pungent garlic with the crunchy kale paired with the soft chickpeas. A fast and easy dinner.  I did get another bunch of kale from Vitamin Cottage so the dish was plenty for the four of us.