Best Chickpeas And Kale In Spicy Pomodoro Sauce Recipes

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CHICKPEAS AND KALE IN SPICY POMODORO SAUCE



Chickpeas and Kale in Spicy Pomodoro Sauce image

Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious!

Provided by lecole54

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 4.1, Sodium 672.4, Carbohydrate 63.3, Fiber 13.3, Sugar 5.4, Protein 14.6

PASTA WITH CHORIZO, CHICKPEAS AND KALE



Pasta With Chorizo, Chickpeas and Kale image

Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.

Provided by Dawn Perry

Categories     dinner, easy, quick, weeknight, beans, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
8 ounces fusilli or other short pasta
1/4 cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
Shaved Manchego, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
  • Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
  • Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
  • Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

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