Seed tomatoes easily: Cut in half and gently squeeze. Don't worry if a few seeds linger.
2 15-ounce cans chickpeas, drained and rinsed (or about 3 1/2 cups cooked dried chickpeas)
1 garlic clove, smashed
1/4 cup lemon juice
1 teaspoon salt
1/4 cup olive oil
8 cups chopped kale, loosely packed
1/2 teaspoon fresh-ground black pepper
4 small tomatoes, seeded and chopped
1. Place the chickpeas, garlic, 2 cups water, lemon juice, and 3/4 teaspoon salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and set aside.
2. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the kale, pepper, and remaining salt, cook until kale is wilted and tender -- about 6 minutes.
3. Toss the drained beans, cooked kale, tomatoes and remaining olive oil together in a medium bowl. Serve warm or at room temperature.
Originally published in Country Living.
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