Chickpeas with Kale in Pomodoro Sauce

This is the perfect fall weeknight meal and it’s mostly pantry items!

  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 – 28 oz can tomatoes, crushed
  • 1 tsp red pepper flakes
  • 1 1/2 tsp fennel seeds
  • Salt
  • 8 oz baby kale
  • 2 – 15 oz cans Chickpeas, drained
  • 1 bunch basil, chopped
  • Finely grated cheese or grated cheese alternative

In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.

Serve with a little basil and cheese.

Serves 4.

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