- ½ cup chopped scallions or onions
- ½ bunch of kale-ini or kale, chopped
- 1 large clove garlic, minced
- 1” piece of fresh ginger root, minced
- 2 TBLS cooking oil
- ½ lb spinach, chopped
- ½ cup broth, chicken or veggie
- ½ tsp each paprika and ground coriander
- ¼ tsp each of ground cinnamon, ground allspice,
- garlic powder, ground cumin
- 1 14 oz can chickpeas
- 1 ½ lbs potatoes, cubed, boiled, and mashed w/ 2 TBLS butter, 1 c. milk, salt to taste
Heat oil in skillet and stir-fry scallion, kale-ini, garlic, ginger, and spinach 3-5 min until wilted/softened. Add spices, broth and simmer ~30 min. Stir in chickpeas & a squeeze of lemon juice and serve alongside the mashed potatoes.