Chickpea, Sausage & Kale Pasta

By Muzungu

Ingredients

• 1 lb. penne
• 1/4 cup olive oil
• 1 15 oz. can of chickpeas, drained and rinsed
• 4 chicken andouille sausages, chopped (I used these, so they were fully cooked. Feel free to use any cooked sausage here.)
• 1 15 oz. can fire-roasted diced tomatoes (like Muir Glen)
• 2 cloves garlic, minced
• 5 cups chopped kale (washed, stems removed)

Preparation

Step 1

Set a large skillet over medium-high heat. Once it’s hot, heat the olive oil, then add the chickpeas and sausage. Cook until both the chickpeas and sausages start to brown a bit – about 8 – 10 minutes. Don’t worry if the chickpeas stick to the bottom of the pan a little bit.

Add the garlic and cook for an additional minute or two, then add the tomatoes and kale. Using a wooden spoon, scrape up any sausage and chickpeas that stuck to the bottom of the pan. Cook for about 8 minutes, or until the kale is wilted and tender. Remove from heat and set aside.

While your chickpeas and sausage are browning, make your pasta according to package directions and cook until almost al dente. Drain and toss with the contents of the skillet.

Drizzle more olive oil if your pasta looks too dry, then serve and sprinkle with grated (or shaved) Pecorino or Parmesan cheese.