ziti chickpeas with sausage and kale – smitten kitchen

Make the meaty chickpeas: Warmth giant sauté pan — if yours is ovenproof, you possibly can even use it as your ultimate baking vessel — over medium-high warmth. Coat with a pair tablespoons of olive oil, and warmth oil. Add onion and garlic and cook dinner till they start to melt, about 4 minutes. Add floor sausage, 1 teaspoon of kosher salt, numerous freshly floor black pepper, oregano, and pepper flakes and cook dinner, breaking apart the sausage together with your spoon into bite-sized items and browning them, about 6 to eight minutes. Add tomatoes (beware the splatter) and chickpeas and convey combination to a boil, then decrease the warmth to maintain it at a simmer. Style for seasoning; I normally add one other 1 teaspoon kosher salt (Diamond model) and extra black pepper right here.

Simmer the chickpeas within the sauce for 10 minutes, or you probably have extra time, simmering them for 20 to 25 minutes softens them in a stunning manner. If the combination seems too thick, add 1/2 cup water, 1/4 cup at a time, till you get a thick however saucy consistency. Add kale and let it cook dinner till wilted, 2 to three minutes. When you’re getting ready the dish for later, or skipping the cheese on prime, it is a excellent place to pause the recipe. You can even freeze it at this level.

To complete: Warmth your oven’s broiler. In case your pan isn’t ovenproof, switch chickpea combination to a baking dish. Scatter the highest with each cheeses and broil till the cheese is melted and browned in spots. Eat immediately.

Do forward: See notes inside the recipe about the place to pause. You’ll be able to reheat the chickpeas in a 350-degree oven for quarter-hour; I normally preserve the lid on.