Skillet Kale, Chickpeas and Tomatoes

1. 1

   Heat the vegetable oil in a large nonstick skillet over medium high heat.

2. 2

   Add the garlic and onions, stirring often, and cook for about 6 minutes, until the onions start to become brown.

3. 3

   Stir in the chickpea and tomato sauce until well mixed.

4. 4

   Bring to a boil, then reduce the heat to medium-low to low, and simmer for about 15 minutes until the the sauce gets very thick.

5. 5

   Add the kale leaves and cumin if needed, stirring until well combined, and cook for another 2 to 3 minutes until the leaves are wilted, and cooked through.

6. 6

   Sean with salt and black pepper to taste.

7. 7

   Divide among the serving bowls and serve warm with Indian naan bread or crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.