Chickpea Tomato Kale Jumble

• 1 (398 ml) can chickpeas
• 1 (28 fluid ounce) can whole cooked tomatoes, organic
• 1/2 lb kale, chopped (in long strips)
• 1/2 red bell pepper, julienne
• 2 garlic cloves, diced
• 2 tablespoons olive oil
• 1/2 teaspoon dried red chili (optional)
• salt and pepper, to taste

1. Fry garlic in olive oil in a large, deep frying pan.
2. Add tomatoes. Gently break apart in the pan with a big spoon. Add chickpeas, salt and pepper, and chilis (if desired). Simmer on medium-low heat, stirring occasionally to evenly mingle spices with tomatoes and chickpeas.
3. Boil water in a large pot with a lid, about a quarter full.
4. Wash and chop pepper and kale.
5. Add pepper to chickpeas pan.
6. Add kale to pot of boiling water and cover with lid. Cook one minute.
7. Remove kale from boiling water with tongs and add directly to chikpeas mixture, still in the pan. Stir everything together.
8. Serve in pasta bowls (especially if you like the "juice" as we do!). Enjoy!

chickpeas, tomatoes, kale, red bell pepper, garlic, olive oil, red chili, salt

Taken from www.food.com/recipe/chickpea-tomato-kale-jumble-428922 (may not work)