Summer is such a wonderful time to eat. The colors, the textures, and best of all, the supreme freshness are simply luscious. It is awesome to me that Mother Nature knows that on those hot humid sunny days, to prepares for us the coolest tomatoes and cucumbers to wet our mouths and sooth our souls.
One of my favorite bloggers Gluten Free Girl is hosting the celebration of that delicious summer awesomeness. She is calling it Summer Fest 2010. For this week’s Herbs, Beans & Greens theme, I chose to try this new green kale dish.
This Indian Spiced Chickpea and Kale dish takes you far East. Notes of curry, cumin, and cardamom lift up your nose with a bit of aromatherapy. Brilliant green, yellow, and vibrant reds delight the summer eye. Pair this remarkably quick side dish with roast lamb, homemade bread, or a simple pork chop.
Indian Spiced Chickpeas and Kale
- 1/4 teaspoon of each: ground cumin, ground coriander, curry powder, ground cinnamon, ground cloves, ground cardamom, red pepper flakes (can be omitted), ground black pepper, sea salt
- 1T olive oil
- 2C green kale chopped roughly
- 1T garlic, minced
- 1C chickpeas, cooked (if canned, rinse and drain well)
- 1/3C chicken broth
- 1/2C fresh tomato chopped
- Mix together all the spices and set aside.
- Heat a 10″ skillet (with a cover) over medium high heat. Add oil and then chopped kale. Saute until dark green, about 2 minutes.
- Add chopped garlic and saute for 1 minute.
- Add chickpeas and spice mixture and saute for 1 minute.
- Add chicken broth, and cover to cook for 1 minute.
- Uncover, plate, sprinkle with more red pepper for added flavor, and chopped tomato for color and serve.
Serves 4 side dish portions
Head on over and join in the Summer Fest 2010 celebration and read what others are creating in their kitchens in honor of summertime.
