1 tablespoon vegetable oil, 1 chopped onion, 3 garlic minced cloves, 2 cups cooked chickpeas, 4 cups chopped kale leaves, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano), 2 teaspoons parsley (optional), 2 tablespoons lemon juice, salt and pepper to taste.

1. In a large frying pan, heat the oil over medium heat. 2. Add onions, garlic and cook until soft. 3. Add chickpeas and cook for about 5 minutes. 4. Add kale, oregano, parsley, and cook for 6 more minutes. 5. Remove from heat and add lemon juice. Mix well. 6. Season with salt and pepper. 7. Serve immediately. 8. Refrigerate leftovers.