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.
such as olive oil, canola oil
or to taste, minced
chickpeas (garbanzo beans)
1 can, drained and well rinsed
ground, or to taste, optional
or collard, or any similar leafy greens, coarsely chopped
salt and black pepper
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.