Spicy Kale with Chickpeas

Serve over brown rice, pasta or noodles.

Ingredients:

• 1 bunch of kale (or leafy cabbage)
• 400g chopped tomatoes
• 400g chickpeas
• 1 large onion
• 2 cloves of minced garlic
• 2 tablespoons of olive oil
• 1 teaspoon of chilli powder
• 1⁄2 teaspoon of paprika
• 1⁄2 teaspoon of ground cumin
• 1⁄2 teaspoon of lemon juice
• 1⁄4 teaspoon of pepper
• 1⁄4 teaspoon of salt

Method:

1. In a large skillet or wok heat the oil over a medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally. Add garlic and stir in for 2 -3 minutes until golden and onions are soft.
2. Meanwhile drain and rinse chickpeas (canned chickpeas are ideal). Add chilli powder, chickpeas, paprika and cumin to skillet. Stir in for a minute until spices coat the chickpeas. Add tomatoes (again a can of tomoatos is fine) and stir in together. Lower heat and simmer for 5 minutes.
3. Coarsely chop kale (chard, cabbage or other leafy greens will do). Add to wok, stir and simmer for 5 minutes till the greens are tender.
4. Add salt, pepper and lemon juice. Stir and remove from heat.

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