Chickpeas And Kale In Spicy Pomodoro Sauce Recipe

Name: Chickpeas And Kale In Spicy Pomodoro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, extra virgin; 5 garlic cloves, thinly sliced; 28 ounces can tomatoes, crushed by hand (Italian, whole peeled); 1 1/2 teaspoons fennel seeds; 1 teaspoon crushed red pepper flakes; kosher salt, to taste; 8 ounces kale, stemmed and chopped; 2 (15 ounce) cans chickpeas, rinsed and drained; basil leaves, torn, for garnish; marjoram leaves, torn, for garnish; pecorino romano cheese, finely grated, for serving

Servings: persons

1/2 cup olive oil, extra virgin
5 garlic cloves, thinly sliced
28 ounces can tomatoes, crushed by hand (Italian, whole peeled)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
kosher salt, to taste
8 ounces kale, stemmed and chopped
2 (15 ounce) cans chickpeas, rinsed and drained
basil leaves, torn, for garnish
marjoram leaves, torn, for garnish
pecorino romano cheese, finely grated, for serving

1
In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
2
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, extra virgin, 5 garlic cloves, thinly sliced, 28 ounces can tomatoes, crushed by hand (Italian, whole peeled), 1 1/2 teaspoons fennel seeds, and more.

Yes, Chickpeas And Kale In Spicy Pomodoro Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas And Kale In Spicy Pomodoro Sauce

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