Kale and Chickpeas

Dark, leafy greens, braised and studded with flavorful chickpeas, are an easy way to extend your budget while not skimping on taste or nutrition.

2 Tbsp. extra-virgin olive oil                                                              3 cloves garlic, minced

1 onion, finely chopped                                                                     1-1 ½ pounds kale, coarsely chopped

1 c. chicken or vegetable broth                                                         2 tsp. cumin

¼ tsp. salt                                                                                              ¼ tsp. pepper

2 c. cooked or canned chickpeas, rinsed                                         1 Tbsp. lemon juice

In large saucepan, heat oil over medium heat.  Add garlic and onion and cook 4-5 minutes, or until soft.  Add kale and cook, tossing with two large spoons, until bright green (about 1 minute).  Add broth, cumin, salt, and pepper.  Cover and cook, stirring occasionally, until kale is tender (8-10 min).  Stir in chickpeas and lemon juice.  Cover and cook until chickpeas are heated through (1-2 min).  Serves 4-6.

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