Ingredients
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1/2 cup extra-virgin olive oil
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5 garlic cloves, thinly sliced
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One 28-ounce can whole peeled Italian tomatoes, crushed by hand
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1 1/2 teaspoons fennel seeds
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1 teaspoon crushed red pepper
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Kosher salt
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One 8-ounce bunch of Tuscan kale, stemmed and chopped
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Two 15-ounce cans chickpeas, rinsed and drained
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Torn basil and marjoram leaves, for garnish
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Finely grated Pecorino Romano, for serving
Directions
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In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
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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. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Con Poulos