Indian-Spiced Kale with Chickpeas

I stole this recipe from my co-worker's deliciousness blog, and it was sure yummy!

Ingredients:
Extra-virgin olive oil
3 cloves garlic, minced
1 bunch of kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable (or other) broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions:
Heat oil in a Dutch oven (or any large pot) 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. (I also added a touch of paprika for spice)
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.



I served this with some quinoa and it was utterly delicious. Great as a main dish OR a side!