Pasta alternative with chickpeas
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chopped sweet onion
- 1 tablespoon minced garlic
- 2 (15-ounce) cans no-salt-added chickpeas, rinsed (about 3 cups)
- 1/2 cup no-salt-added tomato sauce
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 1/2 cups vodka pasta sauce
- 1/2 cup half-and-half
- 4 cups baby kale
- 1/2 cup shaved Parmesan cheese
- 4 ounces crusty whole-wheat baguette, cut crosswise into 4 equal pieces, halved lengthwise and toasted
Directions
- 1Heat oil in a Dutch oven over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened and just starting to brown around edges, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 45 seconds.
- 2Stir in chickpeas, tomato sauce, pepper, oregano, crushed red pepper and salt; cook, stirring often, until the chickpeas are warmed through, about 2 minutes. Add vodka sauce; cook, stirring occasionally, until steaming, about 2 minutes.
- 3Add half-and-half; bring to a simmer over medium heat. Stir in kale; cook, stirring constantly, until wilted and bright green, about 1 minute.
- 4Divide among 4 shallow bowls; top each with 2 tablespoons Parmesan. Serve each with 2 toasted baguette pieces.
Estimated Time
Preparation: 5 minutes
Cooking: 20 minutes