Chickpeas alla Vodka

• servings: 4 servings
• total time: 20 minutes

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.

Nutrition

• Calories: 495 kcal
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Cholesterol: 26 mg
• Sodium: 597 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 14 g
• Total Sugars: 12 g
• Protein: 20 g