Chickpea Pasta Stew

Ingredients:

• 2 tbsp olive oil + extra for drizzling
• 1 tsp red pepper flakes + extra for sprinkling
• 1 clove garlic, minced
• 1 medium onion, diced
• 1 can (425 g) of canned chickpeas
• 1 can (800 gr.) marinara sauce
• 200 g fusilli pasta (about 3 cups)
• Zest of 1 lemon
• 1 Parmesan rind + 0.5 tbsp. grated parmesan
• 100g dense greens, such as small kale, chopped escarole, or Swiss chard (about 6 cups)

Preparation:

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook until the garlic is softened and the onion is translucent, about 4 minutes.
2. Add the chickpeas and continue cooking, stirring frequently, until the chickpeas are coated in the oil and heated through, about 3 minutes. Using the back of a wooden spoon, mash about a quarter of the chickpeas (this will help thicken the stew and give it volume).
3. Add the marinara sauce, pasta, lemon zest, Parmesan rind, and 4 cups water. Bring to a boil and cook, stirring occasionally to prevent the pasta from sticking to the bottom of the pan, until al dente, about 10 minutes.
4. Add the herbs and continue cooking until completely wilted, 3-4 minutes. Season with salt and pepper to taste. Divide the stew among bowls, sprinkle with grated Parmesan cheese, red pepper flakes, and drizzle with olive oil.