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Ingredients20 m servings 224 cals
Original recipe yields 3 servings
- 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.
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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