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Ginger Garbanzos and Greens

What you need: 

2 cups cooked garbanzos, in their liquid
1 large bunch collard greens, washed and shredded
1 roasted red pepper, chopped small
1 1/2" piece ginger, minced
2-3 garlic cloves, minced
1/2 onion, chopped
1 cup vegetable broth
2-3 tablespoons cooking oil, pref. grapeseed or other neutral oil
1/2 tablespoon curry powder, or to taste
salt to taste

What you do: 

1. In a large soup pot, heat the oil over medium-high heat.
2. Add the chopped onion and saute until translucent and soft but not brown.
3. Add the ginger and garlic and cook stirring for 1 minute. Lower the heat if necessary to keep from burning the ginger.
4. Add the garbanzos and their liquid (canned is fine), and the vegetable broth.
5. Bring to a light boil, then add the collard greens. Lower the heat and cover.
6. Allow to cook until the greens become soft, about 10 minutes.
7. Add the chopped red pepper and curry powder. Stir well.
8. Cook another minute or two to let the flavors combine. The collards should keep their vibrant green color; otherwise, they may have become overcooked.
9. Salt to taste and serve with pasta or rice, or as a soup.
Source of recipe: I wrote this recipe.

Preparation Time: 
10 minutes, Cooking time: about 30 minutes
Cooking Time: 
about 30 minutes
Recipe Category: 


This was great, just as I knew it would be!  Like lotus, I used kale and added extra curry - oh, and I used cooking wine instead of broth.  Very simple and healthy....


This was delicious!  I think it was even better the next day.  I pretty much doubled the curry and used kale.  Otherwise, I followed the recipe. 


this was delicious! the giner and curry made this spicy when combined with the crushed peppers, but it wasn't over powering.
totally great, would definately cook this for my guests.
and the colors are really pretty.  :)>>>


I actually make something like this all the time..t'is yummy.

I don't put the red pepper but do put in diced tomatoes and use whatever greens I have on hand ..this time it was red swiss chard.  ;)b


thank you so much for creating and sharing this recipe! i just made it, and it is absolutely fantastic! so flavorful, i didn't even need to add salt. i added a picture, also. thanks again!!

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