Chickpea Tomato Kale Jumble

READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry garlic in olive oil in a large, deep frying pan.
  • Add tomatoes. Gently break apart in the pan with a big spoon. Add chickpeas, salt and pepper, and chilis (if desired). Simmer on medium-low heat, stirring occasionally to evenly mingle spices with tomatoes and chickpeas.
  • Boil water in a large pot with a lid, about a quarter full.
  • Wash and chop pepper and kale.
  • Add pepper to chickpeas pan.
  • Add kale to pot of boiling water and cover with lid. Cook one minute.
  • Remove kale from boiling water with tongs and add directly to chikpeas mixture, still in the pan. Stir everything together.
  • Serve in pasta bowls (especially if you like the "juice" as we do!). Enjoy!
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