Indian Spiced Kale Chickpeas
Elevate your weeknight dinners with this vibrant and wholesome Indian Spiced Kale Chickpeas recipe, a perfect blend of hearty plant-based ingredients and aromatic spices. Tender chickpeas simmer with earthy cumin, fragrant garam masala, and smoky paprika, while nutrient-packed kale adds a fresh, slightly bitter contrast to the bold flavors. A splash of zesty lemon juice and a sprinkle of fresh cilantro bring brightness, making every bite irresistible. Ready in just 35 minutes, this easy vegetarian dish is satisfying on its own or paired with fluffy rice, warm naan, or quinoa for a complete meal. Ideal for lovers of Indian-inspired recipes and healthy eating, this quick and flavorful creation will become a new favorite in your weekly rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon chili powder
- 2 cups canned chickpeas, drained and rinsed
- 4 cups fresh kale, stems removed and chopped
- 1 cup diced tomatoes, canned or fresh
- 0.5 cup vegetable broth
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 4–5 minutes, until softened and translucent.
Add the minced garlic and grated ginger to the pan, stirring constantly, and cook for 1 minute until fragrant.
Stir in the cumin, coriander, turmeric, garam masala, smoked paprika, and chili powder, and cook for 30 seconds to toast the spices.
Add the drained chickpeas to the skillet, mixing well to coat them in the spice blend.
Pour in the diced tomatoes and vegetable broth, and stir to combine. Simmer the mixture over medium heat for 5 minutes.
Gradually add the chopped kale to the pan, stirring to evenly wilt it into the mixture.
Season with salt and continue to cook for 7–8 minutes, stirring occasionally, until the kale is tender and the flavors meld together.
Remove the skillet from heat and stir in the fresh lemon juice.
Garnish with chopped cilantro before serving. Enjoy as a standalone dish or pair it with rice, naan, or quinoa.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
