Indian Spiced Kale and Chick Peas

I love this tasty dish with fresh kale
and creamy chick peas or garbanzo beans.
Garam masala, a ground spice mixture
traditionally including coriander, cumin,
cinnamon, peppercorns, cardamom and cloves,
is commonly used in Indian cooking.

Ingredients:
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1-1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable 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 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.