4cupskale leaves(removed from stalks), roughly chopped
2-3tablespoonscilantro leaves , chopped
In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
Add the vegetable broth and the chickpeas. Bring the broth to a boil and stir in the kale leaves slowly as they starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the liquid has reduced to about a third of the original volume.
Remove from heat and stir in cilantro. Serve over rice, couscous, quinoa, or by itself as a side dish or light dinner.
This recipe can easily be doubled - just double every ingredient except for the vegetable broth. If it looks like there isn't enough liquid while the chickpeas and kale are cooking, add a half a cup to a full cup of water or vegetable broth.