This is my version of the Happy Herbivore recipe - Indian Spiced Chickpeas with Kale - from Everyday Happy Herbivore. I find that I like Kale better with a slightly tart ingredients such as lemon juice, tomatoes or even orange juice. I like the original HH recipe, but I like my modification better. Also, such acidic foods help in absorption of iron from food sources (see here) so adding tomatoes is a win-win.
|Rugratized Indian Spiced Chickpeas w Chunky Tomatoes & Kale|
Ingredients (Serves 4):
- 2 x 15 oz cans of Chickpeas (rinsed in running water, and drained)
- 1 x 15 oz can of Hunt's Diced Tomatoes (No Added Salt)
- 3 cups Kale, coarsely chopped (or use baby kale).
- 1 Large Red Onion, julienned (thickly).
- 2 tbsp Ginger-Garlic Paste
- 1-2 tbsp MDH Chana Masala Spice Mix**
- 4 cups Home-made Vegetable Broth, or water
- Salt and Pepper, to taste
Line a deep stock pot with water or vegetable broth and add ginger-garlic paste and red onion. Once the onion becomes translucent, add kale and diced tomatoes, cover and cook for a few minutes to allow Kale to wilt. Now, add chickpeas, and the chana masala mix and the rest of the vegetable broth. Cover and simmer for 10 minutes on medium-low. Serve garnished with freshly cracked pepper, over steamed rice.
Total Fat 1.9 g; Carbohydrates 46.8 g; Fiber 3.3 g; Sugars 12.5 g; Protein 12 g
* Nutrition facts are provided for the water option as vegetable broth calorie content can vary tremendously.
** Chana Masala is a spice mix prepared and sold in India which is used specifically for chickpea dishes. It is a spicy smoky ground blend of cilantro seeds, dry young mango, pomegranate seeds, chilli peppers, cumin, dried musk melon, black pepper, black salt, fenugreek leaves, cloves, mint, nutmeg, dry ginger, cinnamon, Indian bay leaf, cardamom, ammomum (black cardamom) seeds, caraway and mace. Since I don't have a few of these ingredients, I always keep a pack of MDH Chana Masala on hand. Works like a charm every time!!