Kale, Toasted Chickpea and Plum Tomato Stew

We have three tomato plants in our garden. One plum tomato, which is happily providing fruit, one beefsteak tomato, which is grudgingly providing smallish, non beefsteak looking tomatoes, and one plant that is pretending to be a tomato plant, but has yet to give any fruit.
Thankfully, this recipe only requires plum tomatoes. Of the top five cancer protecting foods, this has two - tomatoes and kale. The other three are listed on the chart below -




- unfortunately hot dogs and doughnuts are on the other list...
Here is a rough estimate of the ingredients ( I wasn't working from a recipe - just tasting as I went):
1 can chickpeas
2 tbsn Olive oil divided
Salt
1 onion diced
2 garlic cloves diced
2 tbsn cumin
2 tbsn coriander
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1/2 c veg broth
1/4 c wine
26 oz of Pomi tomato purée
Salt and pepper to taste
Two bunches of kale - stems removed, leaves coarsely chopped
10 small plum tomatoes sliced
1. Toss the chickpeas with about 1 Tbsn olive oil. Toast for about 12 minutes, until the chickpeas start to brown. Remove from heat, toss with salt (to taste).
2. Heat 1tbsn olive oil in a large pot over med high heat. Cook onions 4 minutes, add garlic and cook one more minute.
3. Add spices, sauté for 30 seconds.
4. Add wine, cook till mostly evaporated. Add broth and tomato purée. Taste and adjust spices. Add salt and pepper to taste.
5. Add kale. Cook till wilted, stirring often - about 3 minutes.
6. Remove from heat. Top with sliced tomatoes.
Enjoy!
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Location:Rockville, MD