This is a quick side dish with chickpeas, tomato, and kale. Serve with crusty buttered ciabatta or French bread.
This recipe was pretty good for using up my left over baby kale. I replaced the cumin and chili powder with garlic powder and dried onion flakes since I was lacking some of the some of the spices. I also left out the salt (I maintain a low sodium diet) and added some herbes de provence to the dish. While I wish I could have made the dish as is, I like my improvisations very much.
Read MoreThis recipe was pretty good for using up my left over baby kale. I replaced the cumin and chili powder with garlic powder and dried onion flakes since I was lacking some of the some of the spices. I also left out the salt (I maintain a low sodium diet) and added some herbes de provence to the dish. While I wish I could have made the dish as is, I like my improvisations very much.