Curry Leaf Kale and Garam Masala Braised Chickpeas
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 69
- Dietary Fiber
- 17
- Sugar
- 12
- Protein
- 25
- Cholesterol
- 25
- Sodium
- 1443
- Total: 10 hr 30 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 2 hr 10 min
Ingredients
1 teaspoon cumin seeds
1/2 teaspoon ground fenugreek
12 curry leaves
3 tablespoons melted ghee
1 tablespoon ginger root, peeled and minced
1 clove garlic, minced
1 small onion, finely diced
1 red chile, seeded and minced
1 1/2 pounds kale, stemmed and coarsely chopped
1 cup Masala Braised Chickpeas, recipe follows
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Masala Braised Chickpeas:
8 ounces dried chickpeas
2 teaspoons black peppercorns
6 whole cloves
4 black cardamom pods, cracked
2 teaspoons coriander seed
2 teaspoons cumin seed
2 bay leaves
Two 3-inch cinnamon sticks
1 dried red chile
12 cilantro stems
2 1/2 cups low-sodium chicken stock
Two 12-ounce bottles lager beer
Directions
- Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately.
- For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and chile in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups.