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Skillet Kale, Chickpeas and Tomatoes


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.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 teaspoons vegetable oil
such as olive oil, canola oil
1 onions
2 cloves garlic
or to taste, minced
15 ounces chickpeas (garbanzo beans)
1 can, drained and well rinsed
16 ounces tomato sauce
1 jar
½ teaspoon cumin
ground, or to taste, optional
1 bunch kale
or collard, or any similar leafy greens, coarsely chopped
salt and black pepper
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 21616% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 352mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 29%
Sugars g
Protein 16g
Vitamin A 9% Vitamin C 39%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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