Chickpea and kale skillet

Name: Chickpea and kale skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 portions

A one-pan lunch of chickpeas, kale and tomatoes ready in twenty minutes.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Cook meat, poultry and fish to the safe internal temperatures published by Health Canada.
Use pasteurized milk and cheese only.
Refrigerate leftovers within two hours and reheat once until steaming hot throughout.
Alcohol is not used in this recipe.

No common declarable allergens are listed in this recipe's ingredients.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.