Kale and chickpeas are simmered in a nicely seasoned tomato soup for a quick and easy side dish. Serve with crusty bread.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
224 Calories
Recipe Instructions
Step 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.
Ingredients
salt to taste
½ teaspoon ground cumin
½ teaspoon chili powder
1 cup chopped kale
2 teaspoons olive oil, or to taste
1 (14 ounce) can chickpeas (garbanzo beans), rinsed and drained
