3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes

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3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes
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.
active:
10 mins
total:
10 mins
Servings:
2
3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes Carolyn A. Hodges, R.D.

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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023
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