Saucy chickpeas with kale
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. The crushed red pepper adds a little heat to the dish, but you can adjust the amount according to your wariness or love of spicy food. If you can't find frozen kale, spinach would be a fine substitute.
Crushed red pepper flakes
Canned chickpeas (garbanzo beans)
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 large skillet, heat oil and crushed red pepper over medium until fragrant, stirring occasionally, about 3 minutes. Add chickpeas to pan and increase heat to medium-high. Cook, stirring often, until chickpeas are heated through, about 2 minutes. Stir in marinara sauce and 1⁄2 cup water. Scatter frozen kale on top of chickpeas. Cover and cook, stirring occasionally, until kale is tender, 7 to 8 minutes. Sprinkle with cheese.
- Serving size: 1¼ cups chickpea mixture and 1 tbsp cheese