Chickpeas, also called garbanzo beans and cece in Italian, boast an impressive nutritional profile. Even though they’re small, these little legumes are an excellent source of fiber and protein and packed with essential nutrients including B vitamins, folate, zinc, calcium, and iron. Micronutrients are vital to the proper functioning of all your major organs and body systems, like your heart, immune system, and brain.
Like other plant-based foods, legumes do not have any cholesterol and add little, if any, fat to your diet. I use them for soup, salad, snacks and hummus.
This flavorful and nourishing one-pan dish is quick and easy to prepare.
Ingredients:
- 1/2 cup Extra-Virgin Olive Oil
- 5 cloves garlic, thinly sliced
- 24 ounces Passata
- 2 teaspoons Fennel seeds
- 1 teaspoon Oregano
- 1 teaspoon salt
- 1/4-1/2 teaspoon red pepper flakes
- 3 Cups (packed) rough chopped kale
- 1 – can (15-ounce) chickpeas, rinsed and drained
- 1 Cup cooked ditalini pasta
- Ricotta Salata or Feta
- Using a large saucepan, sauté garlic in the olive oil, stirring occasional so as not to burn. After it is quite fragrant (4-5 minutes), add the Passata, fennel seeds, oregano, salt and red pepper flakes. Simmer for 10 minutes.
- Add the kale* (see note below) to the sauce, cook until kale is wilted, about 3 minutes. Stir in the chickpeas, and pasta. Cook until heated through. Season with salt to taste, keeping in mind that both Ricotta Salata and feta have a salty taste. *Note-Quite often I will cook a large batch of kale to use in various ways. Sauté in olive oil, season with salt and pepper. Add 1 cup cooked kale with the chickpeas and pasta.
- To serve, spoon into shallow bowls and top with Ricotta Salata crumbles.
