CPTK Side recipe

All Recipes Side Dish Vegetables Greens

Ingredients

2 teaspoons olive oil, or to taste
1 (14 ounce) can chickpeas (garbanzo beans), rinsed and drained
½ teaspoon ground cumin
½ teaspoon chili powder
1 cup chopped kale
1 cup tomato soup
salt to taste

Nutrition Info

223.9 calories
carbohydrate: 37.9 g
cholesterol: : -
fat: 5.2 g
fiber: 6.9 g
protein: 8.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 631.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 servings

Recipe Note

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

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