Kale and Chickpeas

Here you go Dean, a completely vegan (and virtually fat free) dinner.
Saute 3 cloves of garlic and a small onion in a teeny bit of olive oil (I used the spray kind) until tender. Add in juice of a lemon, a chopped large tomato, and a can of chickpeas. Cook until the tomatoes breakdown a bit and give you a sauce, 3-5 minutes. Throw a whole lot of Kale on top (maybe 4-5 cups, chopped) and let wilt. Season with salt and pepper.

Serve with two tiny, juicy, succulent lamb chops and a piece of rye bread.