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November 27, 2022


  • 2  tablespoons  olive oil, or as needed
  • 1  onion, finely chopped
  • 1  red chile pepper, seeded and sliced
  • 1  (14 ounce) can  chickpeas, draine
  • 1  tablespoon  ground cumin
  • 1  teaspoon  ground coriander
  • ½  teaspoon  ground turmeric
  • 1  pinch  ground cinnamon
  • 1  pinch  sea salt
  • 1  lemon, zested and juiced
  • 1  cup  roughly chopped kale, or more to taste
  1. Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  2. Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

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