Pasta With Chickpeas

Ingredients

• 2 cups whole wheat penne
• 1 head escarole, chopped (or substitute gai choy, kale, Swiss chard, spinach)
• 4 tablespoons extra-virgin olive oil
• 1/4 cup capers, drained and patted dry
• 5 garlic cloves, sliced
• 1/2 cup fresh parsley, roughly chopped
• 1/4 teaspoon red pepper flakes

• 1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved

• 1 (15 1/2 ounce) can chickpeas, drained, rinsed and patted dry
• 1 teaspoon salt and pepper
• 2 bay leaves
• 1/2 cup parmesan cheese, freshly grated, plus more for garnish

Directions

1. 1

   Cook the pasta according to the package directions.

2. 2

   Add the escarole to pasta water during the last 2 minutes, cover and do not stir.

3. 3

   Remove the escarole with tongs; set aside.

4. 4

   Drain the pasta, reserving 1/2 cup cooking liquid.

5. 5

   For the capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

6. 6

   Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute.

7. 7

   Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes.

8. 8

   Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

9. 9

   Add the cooked pasta to the skillet and toss with the sauce.

10. 10

    Stir in the cheese and top with fried capers, if using, and more cheese.