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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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20 m servings 224 cals
Original recipe yields 3 servings

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  1. 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; 761 mg sodium. Full nutrition

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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...