Spicy Basil Pomodoro With Chickpeas & Kale

Share this Recipe

I suggest serving with garlicky quinoa
45 min|Serves 4

• ½ cup extra-virgin olive oil
• 5 garlic cloves, minced
• 1 (28 oz) can whole peeled Italian pomodoro tomatoes, crushed by hand (or plum tomatoes)
• 1 tsp crushed red pepper
• 1 ½ tsp fennel seeds
• 1 tbsp sweetener of choice (brown sugar, coconut palm sugar)
• Sea salt & black pepper
• 1 (8-10 oz) Tuscan kale (or lacinato kale) dry, stemmed & chopped
• 2 (15 oz) cans chickpeas, rinsed & drained
HERBS – Fresh torn basil add at the end of cooking
• Sprinkle with vegan parmesan to serve


1.Heat oil in a large saucepan over medium low heat, add in 5 minced garlic cloves, cook until fragrant but not browned, add in crushed red pepper, fennel seeds, simmer about 5-8 minutes
2. Add crushed tomatoes, sweetener, salt and pepper. Stir. Cover and cook for about 25 minutes. The tomatoes will start to thicken slightly. Stir occasionally
3. Stir in kale, low heat, until kale is wilted. About 3 minutes
4. Add in chickpeas, low heat. Once warm turn off heat and top with torn basil, stir in and cover, ready to serve

Try Serving with Garlicky Quinoa
1 cup of Quinoa prepare per package, replacing the water with veggie broth will add great flavor
Before boiling ADD:
5 minced garlic cloves
Handful of HERBS, any combo of these are fabulous (FRESH oregano, sage, marjoram)
Sea salt & black pepper
1 tbsp of garlic olive oil, add after the quinoa is cooked