Indian-Spiced Greens with Carrots & Chickpeas

Greens are in right now at your farmers markets and while wilting them with some garlic is delicious and classic, here’s an outlet that’s a little more exotic.

Indian-Spiced Greens with Carrots & Chickpeas
1 tablespoon grapeseed oil
3 T minced garlic
1 large bunch of greens, cleaned and chopped (kale, collards, mustard, beet, or a mix!)
1 cup carrots, cut into small dice
1 cup water
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala*
Salt and Pepper
1 15-ounce can chickpeas, rinsed

Heat oil in a sauté pan over medium heat. Add garlic and cook,
stirring, until fragrant, about 30 seconds. Add the greens and the
carrots and toss 1 minute. Add water, coriander, cumin, garam masala
and a large pinch of salt. Cover and cook, stirring occasionally,
until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover
and cook until the chickpeas are heated through, 1 to 2 minutes. Add
salt and pepper to taste.

*Garam masala is a ground spice mixture traditionally including
coriander, cumin, cinnamon, peppercorns, cardamom and cloves. Its used
in Indian cooking. You can find it in the specialty-spice section of
large supermarkets.

Don’t forget to vote for your’s truly at Vegetarian Times Chef’s Challenge!