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
- 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.