Kale and Chickpea Toasts

• porties: 4 servings
• totale tijd: 25 minutes

Ingrediënten

2 tbsp. olive oil, plus more for drizzling

1 small onion, finely chopped

2 cloves garlic, thinly sliced

1/4 tsp. red pepper flakes

1/4 c. dry white wine

1 19-ounce can chickpeas

1 large bunch curly kale (about 14 ounces), stems and ribs removed, leaves torn (about 12 cups)

Kosher salt and pepper

1/3 c. basil leaves, chopped

4 slices sourdough bread

1 lemon, halved

1 oz. Parmesan, finely grated

Instructies

Heat broiler to high. Heat oil in large skillet on medium. Add onion and cook, stirring occasionally, until just tender, 5 to 6 minutes. Stir in garlic and red pepper flakes and cook until fragrant, 1 minute. Add wine and simmer until mostly evaporated, 1 minute.

Add chickpeas and their liquid and simmer until slightly reduced, about 3 minutes. Add kale and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until kale wilts, 3 to 4 minutes. Remove from heat and fold in basil.

Place bread on baking sheet and broil until golden brown, about 1 minute per side. Immediately rub with cut side of lemon. Top with chickpea mixture and sprinkle with Parmesan.