Indian Kale With Chickpeas
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Recipe Summary Indian Kale With Chickpeas
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!Ingredients | Indian Royal Pipefish2 tablespoons olive oil, or as needed1 onion, finely chopped1 red chile pepper, seeded and sliced1 (14 ounce) can chickpeas, drained1 tablespoon ground cumin1 teaspoon ground coriander½ teaspoon ground turmeric1 pinch ground cinnamon1 pinch sea salt1 lemon, zested and juiced1 cup roughly chopped kale, or more to tasteDirectionsHeat 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.Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.Cook's Notes:You can use a green chile pepper instead of red if preferred.Feel free to substitute spinach, chard, or other greens for kale if you like.Info | Indian Royal Pipefishprep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
TAG : Indian Kale With ChickpeasSide Dish, Vegetables, Greens,
