As I was cleaning out my stash of food magazines, I came across the 2017 issues of Food & Wine. Many of its recipes I have not tried as I was on overdrive with work during that time. The February issue was entitled “Eat Smarter Live Longer” which grabbed my attention. It is comforting to know the plant-based food trend hasn’t changed much in the last couple years and I am still on the right track as a smart eater. In hopes of influencing my meat-eating husband in the right direction, I made the Chickpeas and Kale in Spicy Pomodoro Sauce from the magazine. When I served it at lunch today, he said “I thought some bacon would be great in this until I tasted it and realize it doesn’t need it at all.” This is a recipe for 4 and just the two of us polished it off. I think this says it all!
This recipe was created by Chef Missy Robbins of Brooklyn’s award-winning Lilia restaurant who took an age old Italian classic, pasta al pomodoro, and made it gluten-free by replacing pasta with chickpeas. Then she added kale, one of the healthiest greens of the 21t century to pump up the nutritional quotient. No wonder Food & Wine named this recipe one of their top 40 in 2018. Below is the recipe from the February issue of Food & Wine magazine. For more healthy food ideas, check out my Instagram @healthydigz.
How to Make It
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.
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.