Chickpeas, tomatoes, Kale and Olives (plant-based, gluten free, kid approved)
Chickpeas (about two cans or 4 cups)
A bunch of Kale (I like the baby kale for this dish, but if you can't find, regular kale is fine
15 kalamata style olives
3 cloves of garlic
5 basil leaves
Pink salt and ground pepper to taste
Drizzle olive oil in a pot over medium heat and diced onion and garlic, let cook until translucent. Add chopped tomatoes and a sprinkle of salt. Cook until tomatoes soften, but don't let them breakdown totally or it will become liquid. Add chickpeas, olives, fresh basil, another sprinkle or two of salt and ground pepper to taste. Cook until all is warm. Add in fresh kale and stir until soft. Serve over brown rice, quinoa or millet to absorb and liquid. Drizzle the finished dish with olive oil.
And here are some drool worthy pictures of tomatoes from my garden... A few different varieties. The blueberry ones (last picture) are my favorite! The tomatoes have been unbelievable this year! You can eat them like apples, so, so, so delicious!