Chickpeas & Kale in Spicy Pomodoro Sauce

This dish was also named one of Food and Wine Magazine’s “40 Best” in their 40th anniversary issue. It was super delicious.

The recipe was contributed by Missy Robbins of Lilia in Brooklyn. She was also named a “Best New Chef” in a previous issue. The genius of this dish is that Robbins substitutes chickpeas and kale for pasta in her spicy pomodoro sauce. It still tasted rich and indulgent for a “healthy” dish. I increased the amount of garlic and incorporated my CSA red kale. The inclusion of fennel seeds added subtle sweetness. We ate it with a crusty baguette to soak up all of the sauce- a little bit less healthy but crazy good.

I hope to make this dish repeatedly with my CSA kale. I absolutely love dishes that make kale a crowd-pleaser! 🙂

Yield: Serves 4

• 1/2 cup extra-virgin olive oil

• 5 to 7 garlic cloves, thinly sliced

• one 28-ounce can whole peeled Italian tomatoes, crushed by hand
 (I used San Marzano tomatoes)
• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• one 8-ounce bunch of Tuscan kale or red kale, ribbed, stemmed, torn in half, and sliced into 1/4-1/2″ thick ribbons
• two 15-ounce cans chickpeas, rinsed and drained

• torn or chiffonade basil and marjoram leaves, 
for garnish

• finely grated Pecorino Romano, 
for serving

• baguette or other crusty bread, for serving, optional

1. In a large saucepan, heat the olive oil over low heat. (I used an enameled cast iron pot.)
2. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes.
3. 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.
4. Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes.
5. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt.
6. Spoon into bowls and garnish with herbs. Top with finely grated pecorino and serve hot.