Chickpea Kale Stir-Fry - alive magazine

Name: Chickpea Kale Stir-Fry - alive magazine
Ingredients: 3 tsp (15 ml) grapeseed or extra-virgin olive oil; 4 cups (1 L) cooked or canned chickpeas (drained and rinsed); 3 garlic cloves, sliced; 2 tsp (10 ml) finely grated fresh ginger; 3 tsp (15 ml) garam masala; 1/2 tsp (2 ml) turmeric; 1/4 tsp (1 ml) ground cayenne pepper; 1/4 tsp (1 ml) salt; 6 cups (1.5 L) chopped kale; 2 cups (500 ml) cherry tomatoes, halved; Juice of 1/2 lemon; 1 cup (250 ml) plain, low-fat Greek yoghurt; 1 tsp (5 ml) lemon zest

www.alive.com

Serves 4 Infused with Indian flavour and nutrient-packed kale, this frying pan dish proves that sometimes simple is best. If some of the garlic and spices stick…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: