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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
- 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
Directions
Step 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.
Step 2
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Tips
Cook's Notes:
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 212 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat1g | 6% |
| Sodium386mg | 17% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber7g | 25% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C52mg | 258% |
| Calcium86mg | 7% |
| Iron4mg | 22% |
| Potassium354mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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