Prep Time:
5 minutes
Cook Time
25 minutes
Serving Size
1 cup
2 tablespoons olive oil
1 large onion, peeled and sliced into wedges
8-10 dried figs, chopped (about ½ cup)
2 cups chicken broth, low sodium
2 cans chickpeas (about 3 cups)
4 cups kale, coarsely chopped
Salt and pepper, to taste


  1. 1.Heat the oil in a large sauté pan or skillet over low-medium heat. Add the onions and slowly cook over low heat for 20 minutes, until a bit caramelized.
  2. Add the figs and mix well, then add the 2 cups chicken broth. Bring to a simmer, cook until most of the liquid has evaporated, about 15 minutes. Check the figs, if they’re not soft yet, reduce the heat and add ¼ cup water and cook a little longer. (Repeat as necessary until onions are caramelized and figs are soft.)
  3. Add the chickpeas to the pan and stir to coat. Let cook about 3 minutes to absorb some of the flavors. Season with salt and pepper to taste. Mix in the chopped leafy greens until wilted, remove from heat, and serve!


Recipe modified by CHOICES Nutrition Education Program

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