Chickpea Tomato Kale Jumble
photo by Elise and family
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 (398 ml) can chickpeas
- 1 (28 fluid ounce) can whole cooked tomatoes, organic
- 1⁄2 lb kale, chopped (in long strips)
- 1⁄2 red bell pepper, julienne
- 2 garlic cloves, diced
- 2 tablespoons olive oil
- 1⁄2 teaspoon dried red chili (optional)
- salt and pepper, to taste
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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RECIPE SUBMITTED BY
Cooking should be easy and fun, in my opinion! And it's not only what you eat, but how you eat it . . . a peaceful meal eaten with a sense of gratitude will do wonders for the digestion. I cook for my family and we enjoy mainly organic, vegetarian dishes.