Chickpeas And Kale In Spicy Pomodoro Sauce - cooking recipe

Ingredients

1/2 cup olive oil, extra virgin
5 garlic cloves, thinly sliced
28 ounces can tomatoes, crushed by hand (Italian, whole peeled)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
kosher salt, to taste
8 ounces kale, stemmed and chopped
2 (15 ounce) cans chickpeas, rinsed and drained
basil leaves, torn, for garnish
marjoram leaves, torn, for garnish
pecorino romano cheese, finely grated, for serving

Preparation

In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.