Curried Chickpeas And Kale Recipe
Servings: 4
Ingredients
- 2 Tbsp. Ghee or possibly vegetable oil
- 1 1/2 c. Minced onions
- 4 x Garlic cloves chopped
- 1/2 tsp Cumin seeds
- 3 c. Minced kale
- 1 1/2 Tbsp. Curry pwdr
- 1 tsp Grnd ginger
- 1 tsp Grnd coriander
- 1 1/2 c. Vegetable broth
- 3 c. Cooked chickpeas (cooked from dry, or possibly canned, liquid removed)
- 1 c. Minced tomatoes
- 1/4 tsp Salt or possibly to taste
Directions
- In a 2-qt saucepan, heat the ghee or possibly oil over medium-high heat. Add in the onions, garlic, and cumin; cook stirring till softened, about 2 min. Add in the kale; cook, stirring, till softened, about 2 min.
- Stir in the curry, ginger, and coriander till absorbed. Stir in the broth and bring to a boil. Add in the chickpeas, tomatoes, and salt; bring to a boil. Reduce heat and simmer, uncovered, 25 min.
- This recipe yields 4 servings.
- Variation: Substitute Swiss chard or possibly a 10-oz package frzn minced spinach for the kale.
- Comments: This is a mild curry. If desired yours spicy, stir in some grnd red pepper when you add in the curry pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 82 | 25% |
| Total Fat 9.26g | 12% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 1056mg | 44% |
| Potassium 670mg | 19% |
| Total Carbs 54.19g | 14% |
| Dietary Fiber 11.0g | 37% |
| Sugars 4.04g | 3% |
| Protein 11.44g | 18% |
