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Heat oil in Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala, and salt. Cover and cook, stirring occasionally, until kale is tender, 8-10 minutes. Stir in chickpeas, cover and cook until heated through, about 1-2 minutes.
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