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My review
CPTK Side
made it |
1 reviews
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Guillermo Sparks
"This is a quick side dish with chickpeas, tomato, and kale. Serve with crusty buttered ciabatta or French bread."
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Ingredients
20 m servings 224 calsOriginal recipe yields 3 servings
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Directions
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Prep
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Ready In
- Heat olive oil in a skillet over medium heat. Saute chickpeas, cumin, and chili powder in hot oil until chickpeas are coated, 2 to 3 minutes. Add kale and cook until wilted, about 5 minutes. Stir soup into kale mixture and cook until heated through, about 5 minutes. Season with salt.
Nutrition Facts
Per Serving: 224 calories; 5.2 g fat; 37.9 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 632 mg sodium. Full nutrition
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Newest
3/2/2014
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 spic...