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Curried Chickpeas


  • Yield: 6 cups 1x

Ingredients

Scale
  • 4 cups chickpeas (cooked, with juice)
  • 1 large onion (finely chopped)
  • 2-4 cloves garlic (minced)
  • 2 tsp cumin (ground)
  • 1 tsp thyme
  • 2 tbs olive oil
  • 1 tbs fresh ginger (minced)
  • 1 tbs curry powder
  • 4 cups kale or spinach
  • 2 tbs apple cider vinegar
  • to taste fresh ground black pepper

Instructions

  1. Heat oil in large skillet.
  2. Add onions, ginger, and garlic.
    Be sure not to burn the garlic.
  3. Add the cumin, curry powder, and thyme, stirring constantly for about 1 minute.
  4. Add the greens and salt to taste.
  5. Reduce heat, add vinegar, cover and simmer until greens are wilted, approximately 2 minutes.
  6. Stir in chickpeas and heat through.
  7. Serve hot.
  8. Serve with Fresh Cilantro Pilaf (link below)

Notes

Source:

Link to Fresh Cilantro Pilaf

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 31
  • Fat: 11.69 g
  • Carbohydrates: 53.41 g
  • Protein: 16.45 g
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