Serves: 4       Cook Time: 20 minutes
 
Ingredients
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 tbsp grated lemon zest
  • 1/2 tsp fennel seeds, coarsely crushed
  • 1/4 tsp red pepper flakes
  • 400g can tomato puree
  • 1 tsp sea salt
  • 1 Tuscan kale (leaves only), coarsely chopped
  • 245g can chickpeas, rinsed
  • 1/4 cup grated Pecorino Romano cheese
  • Lemon wedges, for serving
 
Method
  1. Heat olive oil, garlic, lemon zest, fennel seeds, and red pepper flakes in a large Dutch oven on medium for 2 minutes.
  2. Add 4 cups water, tomato puree, and salt; cover and bring to a boil.
  3. Add kale and simmer 3 minutes.
  4. Add chickpeas and simmer until heated through, about 2 minutes. Serve with Pecorino Romano and lemon wedges if desired.

 

 

 

NUTRITION (per serving):

1255.2kj (300 calories), 17g protein, 48g carbs, 11g fibre, 8g sugars (0g added sugars), 8g fat (2g sat fat), 10mg chol, 565mg sodium

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