Chickpeas and Kale in Spicy Pomodoro Sauce

 

Ingredients:

• 1/2 cup extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• One 28-ounce can of 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 of chickpeas, rinsed and drained

• Torn basil and marjoram leaves, for garnish

• Finely grated Pecorino Romano, for serving

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.

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