Elbows With Chickpeas and Escarole

1. 1

   Combine escarole and water in a saucepan.

2. 2

   Cook, covered, over low heat until escarole is tender, about 20 minutes.

3. 3

   Do not drain.

4. 4

   Set aside.

5. 5

   In a skillet, heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning, about 5 minutes.

6. 6

   Stir in the tomato paste until blended.

7. 7

   Add the chickpeas; stir to coat with oil.

8. 8

   Mash about 1/4 of the chickpeas with the back of the spatula.

9. 9

   Add pepper.

10. 10

    Remove from heat.

11. 11

    Cook the macaroni in plenty of boiling salted water.

12. 12

    Drain.

13. 13

    Briefly reheat the escarole mixture.

14. 14

    Combine with the elbows.

15. 15

    Serve with plenty of cheese grated on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.