Chickpeas and Kale in Spicy Pomodoro Sauce

4.4
(26)
36 Reviews

In 2018, Food & Wine named this recipe one of our 40 best: Here, chef Missy Robbins of Brooklyn's award-winning Lilia restaurant turns classic pasta al pomodoro on its head. In her riff on the spicy dish, Robbins (who was named a F&W Best New Chef in 2010 for her cooking at A Voce) swaps out pasta in favor of nourishing chickpeas and tangles of kale. She says, "It's an amazing one-pan dish that's packed with richness but doesn't take a long time to make." For additional flavor, she tops the bowl with fresh herbs and salty pecorino Romano. It's a quick, simple, and eminently usable vegetable-based dish.

By
Missy Robbins
Missy Robbins
Missy Robbins

Missy Robbins is known for Italian cuisine and handmade pasta at her Brooklyn restaurants Lilia and Misi. The 2010 F&W Best New Chef and James Beard Award winner made a name for herself at Spiaggia in Chicago and A Voce in New York.

Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Active Time:
20 mins
Total Time:
45 mins
Yield:
4
Cook Mode (Keep screen awake)

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

Directions

  1. 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.

  2. 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.

    Chickpeas and Kale in Spicy Pomodoro Sauce
    Con Poulos
Originally appeared: February 2017

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