Chickpea & Kale Pomodoro
Chickpea & Kale Pomodoro. It’s allll about the Pomodoro sauce this week. Yesterday was the classic with pasta but tonight we’re giving chickpeas and kale a try in this simple but delicious tomato sauce. And the beans and leafy greens pair just as well with Pomodoro. Topped with shaved Parmesan, marjoram leaves, and basil leaves. Sprinkle with black and red pepper flakes for a little spice and serve with crusty bread to dunk in all that sauce. A cozy but colorful springtime bowl to start the week !!
So I guess it’s Pomodoro sauce this week. And we’re more than ok with that because it’s not just easy but it’s also delicious. And like I mentioned yesterday, it’s such a simple sauce that we make so often that we like to get creative with it. And this is about as creative as it gets.
Because sure we have all had the classic pasta Pomodoro, and we all love it. But have you ever tried Pomodoro sauce with beans and greens? This combination is just as good as pasta. After all it’s tomato sauce, and tomato sauce goes great with lots of things. Beans and greens are just another perfect pairing.
Again, you can get creative with your beans and greens but tonight we are using chickpeas and kale. But cannellini beans would definitely work for the beans. And broccoli rabe, Swiss chard, or even escarole would totally work for the greens. Whatever you use, this dish is saucy, spicy, cheesy, and delicious goodness. And definitely serve it with some grilled or toasted bread to soak up all that sauce.
Once again the weekend went by way too fast, as they always do. But it’s the first official week of April and another month for beach weekends. So that’s definitely something getting me through the work weeks these days…and of course the springtime dishes like this one !!
Ingredients
1/2 cup olive oil
3 garlic cloves; thinly sliced
1 (26 - 28 ounce) can chopped tomatoes
1 1/2 teaspoons fennel seeds
1 teaspoon red pepper flakes
kosher salt
8 - 10 ounces baby kale
2 (15 ounce) cans chickpeas; drained
pecorino romano for serving
basil and marjoram leaves for serving
Directions
In a large saucepan, heat the olive oil over low heat. Add the garlic and cook stirring occasionally for about 5 minutes. Do not brown. Add the tomatoes, fennel, red pepper flakes, and salt. Cook over low heat for 20 - 25 minutes until thickened.
Stir in the kale. Cook until wilted for about 3 - 5 minutes. Stir in the chickpeas and cook for another 3 minutes. Season with salt.
Serve topped with pecorino romano, basil, and marjoram.
