Kale and Chickpea Stir-Fry

The recipe that I got from the 'Net was adapted from another, which I found out has tofu in it; I think that it would be a good addition to this stir-fry vegetable dish, adding protein and some "meat". Even without the tofu, it tastes pretty good, the kale, often bitter, gets mellowed out by the chickpeas and lemon flavour. This is an easy recipe to make, and makes a good side-dish or even alone, for lunch or dinner. It can be eaten cold as well.

Kale and Chickpea Stir-Fry
1 can chickpeas
1 bunch Kale, tough stems removed and chopped
1/4 cup shallots, thinly sliced
6 cloves garlic, thinly sliced
1/2 tsp red pepper flakes, to taste
1 tsp salt, to taste
1 Tbsp oil
juice of 1 lemon

Drain and rinse the chickpeas. In a wok, heat the oil and saute the shallots and garlic till soft. Add salt and the chickpeas and saute till the chickpeas turn golden and crusty, about 8-10 minutes. Add the red pepper and mix well. Add the kale and saute for 4-5 minutes. Remove from the heat and add the lemon juice and mix well. Season with more salt if needed.