Monday, May 20, 2013

Chickpeas and Kale

2 TBS oil
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 cayenne pepper minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
3 cups vegetable broth
4 cups cooked chickpeas
4 cups chopped fresh kale
1/2 cup plain yogurt

Simmer oil, carrots, onions, garlic,and pepper in oil for four minutes. Add paprika, salt, and cumin. Add broth and chickpeas and bring to a boil. Simmer for 15 minutes. Add the kale and simmer for 5 minutes. Serve with a dollop of yogurt.

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