Chickpeas and Kale in Spicy Pomodoro Sauce
%20(1).webp)
Chef Missy Robbins of Brooklyn's acclaimed Lilia restaurant reimagines the traditional pasta al pomodoro in a creative twist. In her version of this spicy dish, she replaces pasta with nutritious chickpeas and ribbons of kale. "It's an amazing one-pan dish that's packed with richness but doesn't take a long time to make," says Robbins. To enhance the flavor, she garnishes the bowl with fresh herbs and salty pecorino Romano.
In case you weren’t aware of just how great chickpeas are for you, here’s a quick breakdown. Chickpeas are a highly nutritious legume that offers a range of health benefits. They are an excellent source of protein, fiber, and essential vitamins such as B6 and folate, as well as minerals like iron and magnesium. These nutrients help support muscle health, improve digestion, and maintain healthy blood sugar levels. The high fiber content aids in weight management and promotes a healthy gut. Additionally, chickpeas contain antioxidants that protect against chronic diseases and reduce inflammation.
In short, this dish takes little time to prepare but will deliver the fuel you need to get you through whatever you’re going through with energy to spare.
Tomatoes are a powerhouse of nutrition, offering a wealth of benefits. They contain lycopene, a potent antioxidant, along with vitamins C and K, and potassium. These nutrients contribute to lowering the risk of certain cancers and heart disease, while also promoting healthy skin and aiding digestion. Additionally, their anti-inflammatory properties make tomatoes a valuable addition to a balanced diet, enhancing overall health and wellness.
Tuscan kale, also known as lacinato or dinosaur kale, is a nutrient-dense leafy green with numerous health benefits. It is rich in vitamins A, C, and K, as well as minerals like calcium and iron. These nutrients support strong bones, boost the immune system, and promote healthy skin. The high fiber content aids digestion and helps maintain a healthy weight. Additionally, the antioxidants in Tuscan kale, including flavonoids and carotenoids, protect against chronic diseases and reduce inflammation, making it a valuable addition to a balanced diet for overall wellness.
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
.webp)
Preparation
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.
.webp)
