Skillet Kale, Chickpeas & Tomatoes

Name: Skillet Kale, Chickpeas and Tomatoes
Yield: 4
Cuisine: Fusion
Ingredients: vegetable oil; onions; garlic; chickpeas (garbanzo beans); tomato sauce; cumin; kale; salt and black pepper

Submitted by happyzhangbo

The day we made this recipe, our friend happened to come over, and she had a simple dinner with us. This was the main course, served with warm naan bread. She just loved it. Also it was so quick and easy to make. A great week-night meal.

YIELD

4 servings

PREP

8 min

COOK

20 min

READY

35 min

Ingredients

TEASPOONS VEGETABLE OIL
such as olive oil, canola oil

ONIONS
chopped

CLOVES GARLIC
or to taste, minced

OUNCES CHICKPEAS (GARBANZO BEANS)
1 can, drained and well rinsed

OUNCES TOMATO SAUCE
1 jar

TEASPOON CUMIN
ground, or to taste, optional

BUNCH KALE
or collard, or any similar leafy greens, coarsely chopped *

SALT AND BLACK PEPPER
to taste *

Directions

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

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

Stir in the chickpea and tomato sauce until well mixed.

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.

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.

Sean with salt and black pepper to taste.

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