Indian Kale with Chickpeas recipe

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Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Nutrition Info

211.7 calories
carbohydrate: 30.9 g
cholesterol: : -
fat: 8.5 g
fiber: 7 g
protein: 6.4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 385.8 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper, saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt, saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.

  2. Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Recipe Yield

4 servings

Recipe Note

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

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