Skip the chickpea pasta and just have the real thing. You'll never find a better carb-free version of the carb-iest cuisine you know. The red sauce still has nothing on Grandma, though.
Inspiration: Food & Wine
Ingredients
½ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 (28-oz) can whole peeled Italian tomatoes, crushed by hand
1 ½ tsp fennel seeds
1 tsp crushed red pepper
Kosher salt
1 bunch Tuscan kale, stemmed and chopped
2 (15-oz) cans chickpeas, rinsed and drained
Pecorino Romano, finely grated for serving
Preparation
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.
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