LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a quick side dish with chickpeas, tomato, and kale. Serve with crusty buttered ciabatta or French bread.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

224 calories; protein 8.1g; carbohydrates 37.9g; fat 5.2g; sodium 631.9mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/03/2014
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 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 More
(1)