Ingredients
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1 bunch curly kale
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2 tbsp olive oil
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1 (10 oz) pkg fresh mirepoix (chopped carrots, onions, and celery)
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2 cloves garlic, minced
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1/3 cup tomato paste
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1 (15.5 oz) can low-sodium chickpeas, drained and rinsed, divided
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5 cups water
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1/2 tsp crushed red pepper flakes
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1/2 (16 oz) pkg ditalini pasta
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1/2 cup grated Parmesan, plus more to serve
Steps
1
From the kale, remove leaves from tough stems. Tear leaves into 2-inch pieces. In a medium Dutch oven, heat the oil on medium-high. Add the mirepoix and kale. Season with salt and pepper. Cook 6–8 min., until vegetables are softened, stirring occasionally. Add the garlic and tomato paste and cook 2–3 min., stirring constantly, until tomato paste darkens.
2
To Dutch oven, add half of the chickpeas, water, and crushed pepper flakes. Season with salt and pepper. Heat mixture to a boil on high. Using a potato masher, smash remaining chickpeas. To pot, add mashed chickpeas and the pasta. Cook about 10 min., until pasta is al dente, stirring often. Season with salt and pepper. Remove from heat and stir in the Parmesan. Serve immediately and garnish with more Parmesan, if desired.
Tips
If you can’t find ditalini, both orzo and elbow macaroni make good substitutes.
