Let me count the reasons I love this recipe, a slight modification of one that appeared in Food and Wine‘s “Best Recipes Ever” roundup.
- If, like me, you used aquafaba, or the cooking liquid in a can of chickpeas, in your Thanksgiving baking (it’s the best egg substitute in pumpkin pie), this is a great way to use up those leftover beans.
- It’s all dressed up in red and green, perfectly festive for holiday season.
- It comes together in ONE PAN – easy, weeknight dinner perfection.
- It requires ZERO specialty ingredients, and is very affordable.
I hope you enjoy it as much as my family does every time I make it!
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- Large saute pan
- ¼ cup olive oil
- 5 garlic cloves, sliced thinly
- 1 28-ounce can of crushed tomatoes
- 1 tsp fennel seeds
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 3 cups kale, de-stemmed and sliced into thin strips
- 2 15-ounce cans of chickpeas, drained and rinsed
- torn basil
- Heat the olive oil over medium-low heat in a large saute pan.
- Add sliced garlic and cook, stirring often, until fragrant and slightly transparent, about 5 minutes.
- Add crushed tomatoes, fennel seeds, crushed red pepper flakes and salt and stir to combine.
- Bring to a simmer and cook for about 25 minutes, stirring occasionally, until sauce is thickened.
- Add kale ribbons, stir to coat with sauce, and cook about three minutes.
- Add chickpeas, stir to combine and cook another couple of minutes until heated through.
- Garnish with torn basil if desired and serve.