Kale, Chickpeas, and Tomatoes

My garden is producing quite a bit of lettuce, chard, and kale right now. As a result, I searched for recipes to use the bounty from my garden in new ways. I came across a recipe for Chickpeas and Kale in Spicy Pomodoro Sauce

I modified the recipe and made it my own based on the ingredients I had on hand and personal preferences. My dish features the KALE more than the original. It leaves the ingredients chunky and with a variety of textures.



  • 6 cloves of garlic (diced and crushed)
  • 1 14 OZ can of diced tomatoes  (either with garlic or italian herbs)
  • 3 cups of diced kale
  • 2 cups chickpeas
  • 1/4 cup diced onion
  • 1/2 tsp caraway seeds
  • olive oil (so nothing sticks to the pan)


  • Saute the garlic and onion in oilve oil until translucent
  • Add the caraway seed and warm for a minute or two
  • Add the diced tomatoes and stir to combine
  • After a few minutes add the kale and chickpeas
  • Cook until kale has softened to your liking 

Serve with rice, gluten free pasta, or gluten free bread bread 

You can add some shredded mozzarella or Parmesan cheese (I prefer Violife Vegan Cheese) to the dish as you serve

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