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Spicy Chickpeas and Kale in Tomato Sauce

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This spicy chickpeas and kale in tomato sauce recipe is easy, delicous, and supper healthy. It's also vegeratian, vegan, and paleo.
These spicy chickpeas and kale in tomato sauce make an excellent weeknight meal.

I love Food&Wine magazine and unlike most of my digital age cohort, I still get hard copies in the mail. I was quite delighted when the September 40th Anniversary Edition, “Our 40 Best-Ever Recipes” arrived a few days ago. As I was leafing through the pages, my husband requested that I make something healthy and paleo for dinner. I’m glad he did because I probably would have otherwise skipped right past this chickpea and kale recipe. If you are looking for a healthy yet addictively delicious dish, I suggest you give this spicy chickpeas and kale in tomato sauce recipe a try. It’s a one-pot recipe that requires very little active preparation and take only about 45 minutes total.

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This spicy chickpeas and kale in tomato sauce recipe is easy, addictivley good, and super healthy -it's vegan, vegetarin, and paleo too.
This garlic uses lots of garlic and crushed red pepper to create a great spicy sauce.
This spicy chickpeas and kale in tomato sauce recipe is easy, addictivley good, and super healthy -it's vegan, vegetarin, and paleo too.
Once the sauce has simmered for 30 minutes or so you stir in the kale and then the chickpeas.
This spicy chickpeas and kale in tomato sauce recipe is easy, addictivley good, and super healthy -it's vegan, vegetarin, and paleo too.
You can load your plate up with these spicy chickpeas – its a very healthy dish!
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Spicy Chickpeas and Kale in Tomato Sauce

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
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Description

This recipe is from Missy Robbin’s award-winning Lilla restaurant. I found it in Food&Wine’s recent 40th Anniversary Edition.

Ingredients

Scale
  • ½ cup extra-virgin olive oil
  • 6 garlic cloves, peeled and sliced thin
  • 1 tsp crushed red pepper
  • 2 tsp fennel seeds
  • 1 28 oz can diced tomatoes 
  • 1 bunch lacinato kale, stemmed and chopped into bite size pieces
  • 2 10 oz cans chickpeas, drained and rinsed
  • fresh basil leaves and pecorino or parmesan for garnishing

Instructions

  • In a large sauce pan, heat olive oil over medium low and add sliced garlic. Let the garlic simmer for approximately 5 minutes stirring occasionally. It should become fragrant but you don’t want it to brown.
  • Add the crushed red pepper and fennel seed to the pan and simmer 1 to 2 minutes. Then stir in the tomatoes and salt. Cover the pot and  let the sauce simmer approx 30 minutes, stirring occasionally. It should thicken as the tomatoes break down.
  • Add the kale to the pot and cook covered for 4 minutes. Stir in the chickpeas and cook until heated through about 3-5 minutes.

Notes

You can easily substitute whole tomatoes (and crush them by hand) or crushed tomatoes for the diced tomatoes. 

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