Collard Green and Chickpea Curry

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Serves 4

2 T. butter

1 tsp. cumin seeds

1 medium onion, chopped

1 clove garlic, minced

2 tsp. fresh ginger, diced

3 c. fresh collards, chopped

1 1/2 tsp. coriander powder

1 1/2 tsp. curry powder

1/2 tsp. cayenne powder

1 1/c c. low sodium vegetable stock

3 c. garbanzo beans, drained and rinsed

2 c. diced tomatoes, no added salt

In a dutch over (or 2qt. saucepan) melt butter. Add cumin seeds, onion, garlic, ginger and cook over medium heat until the onions become translucent and the mixture is fragrant. Add collards and dry spices, cook for 3-4 minutes. Add stock and bring to a boil. Add beans and tomatoes and after mixture has returned to a boil, turn down the heat and allow it all to simmer on low heat for 25 minutes or until the liquid has been reduced and starts to thicken.

Nutrition Facts Per Serving: 

Calories 260, Fat 8g, Saturated Fat 3.5g, Carbohydrates 37g, Fiber 9g, Protein 10g, Sodium 490mg

Adapted from: Janice Giddens, MS RD LD

Tip of the Day

Think about what you drink! What you drink is as important as what you eat. Make water, low-fat or fat-free milk, and 100% juice easy options in your home. Have ready-to-go containers filled with water or other healthy beverages available in the refrigerator.

Daily Inspiration 

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