Skillet Kale, Chickpeas and Tomatoes

• 2 teaspoons vegetable oil such as olive oil, canola oil
• 1 each onions chopped
• 2 cloves garlic or to taste, minced
• 15 ounces chickpeas (garbanzo beans) 1 can, drained and well rinsed
• 16 ounces tomato sauce 1 jar
• 1/2 teaspoon cumin ground, or to taste, optional
• 1 bunch kale or collard, or any similar leafy greens, coarsely chopped
• 1 x salt and black pepper to taste

1. Heat the vegetable oil in a large nonstick skillet over medium high heat.
2. Add the garlic and onions, stirring often, and cook for about 6 minutes, until the onions start to become brown.
3. Stir in the chickpea and tomato sauce until well mixed.
4. Bring to a boil, then reduce the heat to medium-low to low, and simmer for about 15 minutes until the the sauce gets very thick.
5. Add the kale leaves and cumin if needed, stirring until well combined, and cook for another 2 to 3 minutes until the leaves are wilted, and cooked through.
6. Sean with salt and black pepper to taste.
7. Divide among the serving bowls and serve warm with Indian naan bread or crusty bread.

vegetable oil, onions, garlic, chickpeas, tomato sauce, cumin ground, collard, salt

Taken from recipeland.com/recipe/v/skillet-kale-chickpeas-tomatoes-52355 (may not work)