Kale and Chickpeas

In a large and deep skillet, heat the olive oil over medium high heat. Add sliced onions and saute until softened and beginning to pick up some golden color. Add minced garlic and allow to cook with the onions for another minute.

To this, add chickpeas and 1 teaspoon of each of the crushed red pepper, turmeric, cumin, and paprika. Lightly stir to coat the chickpeas and saute until chickpeas begin to toast, about 5 minutes.

To pan, add broth and scrape all of the toasted spices off of the bottom. Bring to a light boil. Add all of the kale, gently toss with the broth/chickpea mixture. Add remaining 1/2 teaspoon of the spices, salt and pepper and mix. Reduce heat to simmer. Allow kale to wilt into the broth mix until a deep, dark green color, about 15 minutes.

Serve over a pile of chow mein noodles and drizzle lightly with olive oil.