A hearty and flavorful dish featuring saucy chickpeas and tender kale folded together, piled high on lemon-rubbed toast, and generously showered with Parmesan cheese.
– 2 tbsp.olive oil, plus more for drizzling – 1small onion, finely chopped – 2cloves garlic, thinly sliced – 1/4 tsp.red pepper flakes – 1/4 c.dry white wine – 119-ounce can chickpeas
– 1large bunch curly kale (about 14 ounces), stems and ribs removed, leaves torn (about 12 cups) – Kosher salt and pepper – 1/3 c.basil leaves, chopped – 4slices sourdough bread – 1lemon, halved – 1 oz.Parmesan, finely grated
Add chickpeas and their liquid to the skillet, simmer until slightly reduced, about 3 minutes. Meanwhile, prepare kale by removing stems, tearing leaves. Add torn kale to skillet, cook until wilted, 3-4 minutes.
Remove skillet from heat, fold in chopped basil for added freshness. While mixture finishes, prepare sourdough bread. Place slices on baking sheet, broil until golden brown, 1 minute per side.
Once bread is toasted, assemble dish by placing lemon-rubbed toast on serving plates. Spoon chickpea and kale mixture generously on each slice. Sprinkle with finely grated Parmesan cheese for added savory touch.
Serve hot and enjoy this easy, satisfying, and budget-friendly weeknight meal that's sure to become a favorite.