chickpeas alla vodka

Dinner

Chickpeas alla Vodka

This Chickpeas alla Vodka is the ultra-quick, fiber-packed dinner you’ve been waiting for! Chickpeas are swimming in a creamy vodka sauce that gets enhancements from sautéed garlic, onion and vibrant green baby kale. Crispy, toasted whole-wheat bread is perfect for dipping. You can customize this dish easily by using chard or spinach in place of kale.

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

Heat 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.
Stir 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.
Add half-and-half; bring to a simmer over medium heat. Stir in kale; cook, stirring constantly, until wilted and bright green, about 1 minute.
Divide among 4 shallow bowls; top each with 2 tablespoons Parmesan. Serve each with 2 toasted baguette pieces.