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Indian spiced kale and chickpeas

1 TBS olive oil

3 cloves garlic, minced

1-1 1/2 pounds kale, ribs removed, coarsely chopped

1 cup chicken or vegetable broth

1 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp garam masala (available in the spice or asian section of the grocery store)

1/4 salt

1 15 oz can of chickpeas, rinsed


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.


Recipe from Eating Well

Photo(s) added: JacobOctober 23rd, 2016

New photo added:

New aerial photo of TWCF farmlands available for viewingMarch 9th, 2016

Now you can see the breadth of our various farmlands up here on Abbot Hill.  From Gage Field to Randi's Field, from the top of Frye Field down to the Hidden Meadow that once was a peach orchard a

New Showcase: Cheesemaking at Abbot Hill CreameryMarch 2nd, 2016

Click here to view the showcase.

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