Spicy Pomodoro Chickpeas

Spicy Pomodoro Chickpeas

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  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1 1/2 tablespoons of tomato paste
  • 1 (28 ounce) can of whole tomatoes, crushed by hand and any juices
  • 1 1/2 teaspoons fennel seed (or an equal amount of Michael Chiarello’s Fennel Spice Rub
  • 1 teaspoon crushed red pepper
  •  salt to taste
  • 1/2 to 1 bunch kale, Tuscan if available, stemmed and cut into generous bite-sized pieces
  • 2 15 ounce cans of chickpeas, rinsed and drained (substitute about 3 cups of dried and cooked chickpeas)
  • thinly sliced basil and/or crushed marjoram leaves for garnish
  • finely grated Parmesan or Pecorino for garnish


In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, two to three minutes. Add the tomato paste and stir until it begins to slightly darken, then the tomatoes, fennel seeds (or Michael Chiarello’s Fennel Spice Rub) crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally until the tomatoes break down a little, about 20 minutes.

Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through about 3 minutes. Sauce should be fairly thick. Simmer a bit longer if it needs to thicken or add a touch of water if it needs to be thinned. Taste and season with more salt if needed.

Spoon into bowls and garnish with thinly sliced basil and/or crushed marjoram leaves. Top with finely grated Parmesan or Pecorino and serve hot.

Keywords: canned tomatoes, Chickpeas, Fennel Spice Rub, Instant Pot, Italian, Kale, Michael Chiarello, Tomatoes, Vegetarian Meal

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