Ingredients
4
4 servings
- •2 tablespoons olive oil, or as needed
- •1 onion, finely chopped
- •1 red chile pepper, seeded and sliced
- •1 (14 ounce) can chickpeas, drained
- •1 tablespoon ground cumin
- •1 teaspoon ground coriander
- •½ teaspoon ground turmeric
- •1 pinch ground cinnamon
- •1 pinch sea salt
- •1 lemon, zested and juiced
- •1 cup roughly chopped kale, or more to taste
Instructions
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutritional Facts
Per 4 servings
- Calories: 212
- Carbohydrate: 31g
- Fat: 9g
- Fiber: 7g
- Protein: 6g
- Sugar: 2g
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