Ingredients:

  • 4 cups kale, chopped (approximately 150g)
  • 1 can (15 oz; 425g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon smoked paprika (5g)
  • Salt and pepper, to taste
  • Juice of 1 lemon (about 2 tablespoons; 30ml)
  • ¼ cup feta cheese, crumbled (optional) (40g)
  • Fresh parsley or cilantro, chopped for garnish

Instructions:

  1. Chop kale, dice onion, and mince garlic.
  2. Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in garlic and cook for 1 more minute until fragrant.
  3. Add chopped kale to the skillet. Sauté until wilted (about 4 minutes).
  4. Stir in chickpeas, cumin, and smoked paprika. Season with salt and pepper.
  5. Drizzle in lemon juice and stir to combine. Cook for an additional 2-3 minutes until heated through.
  6. Plate the stir-fry and top with optional feta and fresh herbs.