Eastington@Paddington

Recipe Online:

https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce

Ingredients

• 1/2 cup extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• One 28-ounce can whole peeled Italian tomatoes, crushed by hand
• 1 1/2 teaspoons fennel seeds
• 1 teaspoon crushed red pepper
• Kosher salt
• One 8-ounce bunch of Tuscan kale, stemmed and chopped
• Two 15-ounce cans chickpeas, rinsed and drained
• Torn basil and marjoram leaves, for garnish
• Finely grated Pecorino Romano, for serving

Simple and delicious. I can see this becoming a regular dish. And Mollie loves the Kale stems.