Kale, Tomtoes, and Chickpeas with Couscous

I am an avid follower of Martha Rose Shulman's series Recipes for Health in The New York Times. So I was really excited to see that this week's recipes were all devoted to quick one dish meals, because that's pretty much what I always cook. I object to dirtying more dishes than necessary, and they are easier to pack up for lunches. When I saw this recipe I knew right away that I would make it, because we always have kale. I have changed it a bit to work better with what I had in my pantry.

Kale, tomatoes, and chickpeas with couscous

1 bunch kale, stemmed and chopped
1 can (14 oz.) diced tomatoes (no salt added)
1 small can tomato sauce
1 can chickpeas
1 cup couscous
3-4 cloves garlic
pinch red pepper flakes
1 tbsp. olive oil
1 tsp. oregano
salt and pepper to taste

Cook couscous according to package directions. Set aside. Mince the garlic. Heat the olive oil in a saute pan on medium heat. Add the garlic and red pepper.

Let cook a couple minutes til aromatic. Add the tomtoes, sauce, and oregano. Heat til bubbling.
While that is heating, remove the stems and rip up the kale.

A special appearance by Flat Stanley

Add the kale, cover, and turn up the heat. When the kale is wilted, add the chickpeas.

Cook until the chickpeas are heated through. Add salt and pepper to taste. Serve over the couscous.

For some reason I could not get this picture in the blog right side up. I realized after eating that this would be perfect topped with a little feta cheese. It was delicious on its own though, and very quick and easy.