Review--Indian-Spiced Kale & Chickpeas & Vegetarian chicken seasoning mix recipe

[Guest guest]

Judy, this is so good! There's something about the spices and textures

that's perfect for a hot day. (I just used some broth from the freezer,

so it was also very fast & easy.) Definitely a keeper--Yum! Thank you

for sharing the recipe. Peace, Mo

 

wwjd wrote:

> Indian-Spiced Kale & Chickpeas

>

> 1 tablespoon extra-virgin olive oil

> 3 cloves garlic, minced

> 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)

> 1 cup vegetarian " chicken " * broth(see recipe below) or vegetable broth

> 1 teaspoon ground coriander

> 1/2 teaspoon ground cumin

> 1/4 teaspoon garam masala (see Ingredient note)

> 1/4 teaspoon salt

> 1 15-ounce can chickpeas, rinsed

>

> Heat oil in a large skillet over medium heat. Add garlic and cook,

stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two

large spoons, until bright green, about 1 minute. Add broth, coriander, cumin,

garam masala and salt. Cover and cook, stirring occasionally, until the kale is

tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas

are heated through, 1 to 2 minutes.

>

> NUTRITION INFORMATION: Per serving: 202 calories; 5 g fat (1 g sat, 3 g

mono); 1 mg cholesterol; 32 g carbohydrate; 9 g protein; 6 g fiber; 415 mg

sodium.

>

> TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of

chopped leaves. When preparing kale for these recipes, remove the tough ribs,

chop or tear the kale as directed, then wash it--allowing some water to cling to

the leaves. The moisture helps steam the kale during the first stages of

cooking.

>

> Ingredient Note: Garam masala, a ground spice mixture traditionally

including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is

commonly used in Indian cooking. Find it in the spice section of most

supermarkets.

>

> To make a vegetarian " chicken " broth, use 1 T. of Mckay Chicken style

powdered seasoning to one cup of water.

>

> Or make this recipe for a vegetarian " chicken " style season, using 1 T

of mix/ 1 c. water

>

> " Chicken Seasoning "

> 1 1/3 c. Nutrititional Yeast Flakes

> 3 T. Onion Powder

> 2 1/2 t. Garlic Powder

> 2 1/2 t. Salt

> 2 T. Parsley

> 1/2 t. Celery Salt

> 2 T. Italian Seasoning

> 1 t. Tumeric

>

> Mix together and store in a ziplock bag for use in recipes that call for

> Chicken Seasoning. It is good in Soups, breading meal and for use in

making

> Scrambled Egg Tofu. To made a " chicken " broth, mix 1 Tbsp. of this

mixture with 1 c. of water.

>

>

>

>

>

[Guest guest]

Thanks for your review Mo. I'm glad you enjoyed it too. I just finished off

the batch I made a couple of nights ago, substituting the collards in the recipe

this time, since that is what I had on hand. Soooooo good that way too. I

don't know if all parts of the country have fresh collards in the stores, but we

have them here, year around. For this recipe, I used about 1/2 of one of those

huge bunches that they come in.

Judy

-

Maureen

Friday, June 19, 2009 1:59 PM

Review--Indian-Spiced Kale & Chickpeas &

Vegetarian " chicken " seasoning mix recipe

 

 

 

 

 

Judy, this is so good! There's something about the spices and textures

that's perfect for a hot day. (I just used some broth from the freezer,

so it was also very fast & easy.) Definitely a keeper--Yum! Thank you

for sharing the recipe. Peace, Mo

 

 

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