Garbanzos, kale, and tomatoes are the basis of this tasty stew, served over rice or quinoa and topped with sour cream swirled with spicy harissa.
1 red onion, thinly sliced3-5 clove garlic, sliced or choppedOlive oil1 can garbanzos (14 oz. more or less)1 can diced tomatoes (also 14 oz.)2 large handfuls chopped kale2 tsp. tumericSalt to tasteSour cream (or use a vegan substitute)Harissa paste (could substitute Gochujang or some other spicy condiment, maybe Chili Crisp?)Saute the onions in olive oil till beginning to crisp, stir in garlic and cook another minute. Dump in the can of undrained garbanzos and the can of tomatoes. Add the tumeric and then the kale. Stir till kale begins to wilt, then cook till the tomatoes begin to break down and form a sauce. Salt to taste.Serve over rice or quinoa. Top with a liberal dose of Sour cream and harissa.