Saucy chickpeas with kale
SmartPoints® value per serving
A generous glug of olive oil lends silky richness to canned chickpeas and frozen kale, making this easy dish taste far greater than the simple pantry dinner that it is. Frozen kale typically comes in bags and is easy to separate into small pieces by lightly banging it on the counter. There’s no need to thaw it before it goes into the skillet.
Crushed red pepper flakes
3 cup(s), 2 (15-oz) cans, rinsed and drained
Jarred fat-free marinara sauce
Frozen chopped kale
Grated Parmesan cheese
¼ cup(s), (about 1 oz)
- In a large skillet, combine oil and pepper flakes. Heat over medium heat until very fragrant, about 3 minutes. Add chickpeas; increase heat to medium-high and cook 2 minutes. Stir in marinara and water. Top with frozen kale; cover and cook until kale is tender, stirring occasionally, 7 to 8 minutes. Sprinkle with cheese.
- Serving size: 1¼ cups chickpea mixture and 1 tbsp cheese