Skip to main content New this month
Get the Allrecipes magazine


Rated as 4 out of 5 Stars

"This is a quick side dish with chickpeas, tomato, and kale. Serve with crusty buttered ciabatta or French bread."
Added to shopping list. Go to shopping list.


20 m servings 224 cals
Original recipe yields 3 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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; 632 mg sodium. Full nutrition

Similar recipes


Read all reviews 1
Most helpful
Most positive
Least positive

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...