Good for:
Wellbeing
Nutrition per serving
Calories (kcal)
497
Fat (g)
28.0
Carbs (g)
42.0
Protein (g)
22.0
Salt (g)
1.0
Sugar (g)
11.0
Ingredients
2
tbsp
Olive Oil
1
tsp
Cumin
1
Kale ((Bunch) stems removed and torn into bite sized pieces)
2
Cup
Tomato Sauce
1.5
Cup
Chickpeas ((Garbanzos) canned, drained and rinsed)
12
Ounce
Feta Cheese (Cut into 1/2-inch planks)
1
tbsp
Lemon Juice
1
Dash
Sea Salt
1
Dash
Black Pepper
4
Whole Wheat Pita Breads (Pita, small)
Method
- Preheat the oven to 350°F.
- Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and
let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt
before adding the next. - When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup
water. Stir and let it come to a simmer. - Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet
into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and serve
with warm pita and lemon wedges.
