Spicy Greens and Garbanzo Beans
by Chef Top, EMC2Health.com Resident Food Expert
Chef Top and the EMC2Health.com staff love this dip, and frequently enjoy it with fresh bell peppers.
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
1 jalapeño pepper, seeded and finely chopped
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 cup vegetable broth
1 (15-ounce) can no-salt-added diced tomatoes
2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained
1 bunch collard greens, stems removed and leaves thinly sliced
1/4 cup chopped fresh cilantro leaves (optional)
1 tablespoon fresh lemon juice
Prepare a large skillet over high heat. Add broth and heat to a simmer.
Add onion, garlic, ginger and jalapeño and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally. Stir in curry and garam masala and cook 1 minute.
Add tomatoes, garbanzos and 1 cup water and bring to a simmer.
Reduce heat to medium and simmer 15 minutes. Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender.
Stir in cilantro and lemon juice and serve.
Chef Top Says:
Enjoy the fresh taste by adding cilantro to this recipe. The fresh flavor makes the dish delicious!