Braised Chickpeas with Kale

*Serves 3-4

INGREDIENTS:

• 1 can chickpeas, rinsed and drained

• 1 cup grape tomatoes, quartered

• 2 tbsp olive oil

• Garlic cloves, minced (to taste)

• 1 jar favorite marinara sauce (or make your own)

• paprika

• 6-8 stalks of kale, washed & chopped

• 1/2 cup chicken broth’

• 2 cups boiled basmati rice (optional)

INSTRUCTIONS:

1. In a large pan, heat olive oil

2. Add the drained chickpeas, garlic and paprika and stir to combine

3. Add in broth, pouring in a little at a time to ensure liquid evaporates

4. Add in tomatoes and kale and sauté until withered and soft

5. Pour in the jarred marinara sauce and simmer until the sauce begins to thicken

6. Serve warm over boiled rice, pasta, crusty bread or even over baked potatoes.

   
   
   OPTIONAL:
   Top with grated cheese