CPTK Side Recipe
- 2 teaspoons olive oil, or to taste
- 1 (14 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup chopped kale
- 1 cup tomato soup
- salt to taste
- Heat olive oil in a skillet over medium heat. Saute chickpeas, cumin, and chili powder in hot oil until chickpeas are coated, 2 to 3 minutes. Add kale and cook until wilted, about 5 minutes. Stir soup into kale mixture and cook until heated through, about 5 minutes. Season with salt.
