CHEF MISSY ROBBINS
Chickpeas and Kale in Spicy Pomodoro Sauce
Serves 4
Total Time: 35 min
Make it.
Ingredients:
1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
One 28-ounce can whole peeled Italian tomatoes, crushed by hand
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper
Kosher salt
One 8-ounce bunch of Tuscan kale, stemmed and chopped
Two 15-ounce cans chickpeas, rinsed and drained
Torn basil and marjoram leaves, for garnish
Finely grated Pecorino Romano, for serving
Procedure:
Step 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.
Step 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.