0.0 – 0 reviews • Beans and Legumes
| Level: |
Easy |
| Total: |
10 hr 30 min |
| Prep: |
20 min |
| Inactive: |
8 hr |
| Cook: |
2 hr 10 min |
| Yield: |
4 Servings |
Ingredients
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground fenugreek
- 12 curry leaves
- 3 tablespoons melted ghee
- 1 tablespoon ginger root, peeled and minced
- 1 clove garlic, minced
- 1 small onion, finely diced
- 1 red chile, seeded and minced
- 1 1/2 pounds kale, stemmed and coarsely chopped
- 1 cup Masala Braised Chickpeas, recipe follows
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 8 ounces dried chickpeas
- 2 teaspoons black peppercorns
- 6 whole cloves
- 4 black cardamom pods, cracked
- 2 teaspoons coriander seed
- 2 teaspoons cumin seed
- 2 bay leaves
- Two 3-inch cinnamon sticks
- 1 dried red chile
- 12 cilantro stems
- 2 1/2 cups low-sodium chicken stock
- Two 12-ounce bottles lager beer
Instructions
- Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately.
- For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and chile in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
528 |
| Total Fat |
16 g |
| Saturated Fat |
7 g |
| Carbohydrates |
69 g |
| Dietary Fiber |
17 g |
| Sugar |
12 g |
| Protein |
25 g |
| Cholesterol |
25 mg |
| Sodium |
1443 mg |