Curried chikpeas and rice

Now this is really all about my love of kale/collard greens.. Spinach will work here too, but...

Chickpea Curry Wrap

4 saervings

a splash of olive oil

1/2 t cumin seeds

3 garlic cloves, minced
1 14-oz can chickpeas

1/2 c broth

2 c cooked rice

2 1/2 c kale (or other greens), chopped

1/4 c green onion, chopped

2 plum tomatoes, diced

1/2 t curry powder

1 t ground cumin

1 t ground coriander

Heat oil in a large pan over medium heat and add cumin seeds and garlic. Cook 3 minutes, until the garlic begins to brown. Stir in the chickpeas and coat with oil. Add in the broth, and bring to a boil. Mix in the rice, greens, curry, cumin, and coriander. Cook 3-4 minutes, until the greens begin to wilt. Remove from heat and stir in the green onions and tomatoes. Serve warm in pitas, wraps, with lettuce leaves or just plain old by itself!