Yummy Chickpeas

2 Tbsp Water
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp red pepper flakes (or as tolerated)
16 oz can white potatoes, drained and diced
15 oz can chickpeas, drained and rinsed
14.5 oz. can tomatoes
frozen spinach (the kind in a bag, not the frozen brick)
salt and black pepper

Heat a high-sided skillet over medium heat. Add the 2 Tbsp of water, then the garlic, basil, and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Stir in the potatoes, chickpeas, and the tomatoes with their juices. Take a couple handfuls of frozen clumps of spinach and distribute them around in the pan. Cover the pan and let it sit on the burner on medium heat for awhile, at least 10 minutes, so the flavors can blend and the spinach can cook into the tomato juice. Add salt and pepper to taste. Once it's all hot and bubbly you can eat it.

Fettuccine with Spicy Chicken, Sausage, Kale & Tomatoes

1 tbsp olive oil
1/2 lb spicy italian chicken sausage, casings discarded and sausage crumbled
1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped
1 tomato, roughly chopped
1/3 lb whole wheat fettuccine
1/3 cup reduced-sodium chicken broth
1/4 cup grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon.

Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. 


Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta in a colander.

While the pasta is cooking, add the kale and tomatoes to the skillet and saute for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 cup of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

2 Servings