Spiced Kale and Chickpeas

• 1 tablespoon canola oil
• 4 cloves garlic minced, or to taste
• 1 1/2 pounds kale ribs removed, coarsely chopped
• 1 cup chicken broth, low salt or vegetable broth
• 1 teaspoon coriander ground
• 1 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt or more to taste
• 15 ounces chickpeas (garbanzo beans) 1 can, rinsed
• 2 tablespoons yogurt, low-fat plain or to taste

1. Heat oil in a Dutch oven over medium heat.
2. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
4. Add broth, coriander, cumin, garam masala and salt.
5. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
6. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
7. Serve with plain yogurt.

canola oil, garlic, chicken broth, coriander ground, cumin, garam masala, salt, chickpeas, yogurt

Taken from recipeland.com/recipe/v/spiced-kale-chickpeas-49867 (may not work)