15ouncecan chickpeasrinsed, drained and patted dry of moisture
4cupspotatoes*chopped (peeled if desired but I left the skin on mine)
1cupzucchinichopped
1cupsweet onionchopped
1medium red bell pepperchopped
½cupbaby bella mushroomsthinly sliced
2cupskalechopped
2large cloves garlicminced
½teaspoonsmoked paprika
½teaspooncumin
Salt and pepper to taste
Instructions
In a large skillet, heat the olive oil over medium heat.
Add in the potatoes and onion and cook until the potatoes begin to soften and brown just a bit, about 6 minutes. Stir in the zucchini, pepper, garlic, mushrooms, paprika, cumin, and salt and pepper. Cook 4 additional minutes until the excess moisture of the mushrooms has mostly cooked out.
Stir in the kale and chickpeas and continue to cook, stirring often, until the kale has wilted and the chickpeas are heated through.
Season with additional salt and pepper to taste and ENJOY!