Chickpeas and Kale in Spicy Pomodoro Sauce [0001039]

Ingredients:

2 cups cooked chickpeas (or 1 can, drained and rinsed)
4 cups kale, stems removed and leaves chopped
1 can (14 ounces) crushed tomatoes (gluten-free)
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

In a large skillet or frying pan, heat the extra-virgin olive oil over medium heat.

Add the minced garlic and red pepper flakes to the skillet. Sauté for about 30 seconds until the garlic becomes fragrant.

Stir in the chopped kale and cook for 2-3 minutes, or until it begins to wilt.

Add the cooked chickpeas to the skillet and stir to combine with the kale.

Pour in the crushed tomatoes and dried oregano. Stir well to incorporate all the ingredients.

Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the kale is tender and the sauce thickens.

Season the dish with salt and black pepper to taste. Adjust the level of spiciness by adding more red pepper flakes if desired.

Serve your Chickpeas and Kale in Spicy Pomodoro Sauce hot, garnished with fresh basil leaves for extra flavor and color.

Enjoy this gluten-free and nutritious dish that combines the heartiness of chickpeas with the vibrant flavor of spicy pomodoro sauce and nutrient-rich kale!