Get your digital copy: An Octofree Thanksgiving! Top-8-free recipes for the full feast.
Get your digital copy: An Octofree Thanksgiving! Top-8-free recipes for the full feast.

One-Pot Spicy Chickpea Pomodoro

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.

  1. 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.
  2. It’s all dressed up in red and green, perfectly festive for holiday season.
  3. It comes together in ONE PAN – easy, weeknight dinner perfection.
  4. 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!

Please note: This post may include affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!

One-Pot Spicy Chickpea Pomodoro

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6



  • 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

Optional garnish

  • 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.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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