3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes

3 Ratings
  • 5 1
  • 4 0
  • 3 2
  • 2 0
  • 1 0

Oil-packed sun-dried tomatoes pull double duty in this chickpeas and kale recipe. Use the oil from the jar to cook the kale, then stir in the sun-dried tomatoes to add flavor and texture to the dish.

Carolyn Hodges, M.S., RDN Reviewed by Dietitian Jessica Ball, M.S., RD
Reviewed by Dietitian Jessica Ball, M.S., RD
EatingWell.com, August 2021; updated October 2022

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Credit: Carolyn A. Hodges, R.D.

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat sun-dried tomato oil in a large nonstick skillet over medium heat. Add kale and cook, stirring, until wilted and bright green, about 2 minutes. Add water, reduce heat to medium-low, cover and cook for 3 minutes more.

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  • Fold in chickpeas and sun-dried tomatoes; cook, stirring, until heated through, about 1 minute.

Nutrition Facts

Serving Size:
1 3/4 cups
Per Serving:
326 calories; fat 5g; sodium 144mg; carbohydrates 52g; dietary fiber 15g; protein 19g; sugars 5g; niacin equivalents 3mg; vitamin a iu 14337IU; potassium 1297mg.
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