Notice: In case your mozzarella appears moist or is available in water, drain it on paper towels for some time earlier than grating it so the ultimate dish doesn’t change into too watery. Gluten-free: This dish is (after all) solely gluten-free in the event you exclude the garlic bread, or make garlic bread with gf bread.
- Glug of olive oil
- 1 medium onion, chopped small
- 3 garlic cloves, minced
- 12 ounces candy or spicy Italian sausage, casings eliminated
- Kosher salt and freshly floor black pepper
- 1 teaspoon dried oregano
- 1 teaspoon pink pepper flakes, or much less to style
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 6-8-ounce bundle kale, stemmed, or 4 to five ounces kale leaves, reduce into skinny ribbons
- 3/4 pound mozzarella, coarsely grated (see Notice)
- 2/3 cup finely grated pecorino cheese
- Garlic bread, for serving, if you want
Simmer the chickpeas within the sauce for 10 minutes, or when you have extra time, simmering them for 20 to 25 minutes softens them in a beautiful manner. If the combination appears to be like too thick, add 1/2 cup water, 1/4 cup at a time, till you get a thick however saucy consistency. Add kale and let it prepare dinner till wilted, 2 to three minutes. In the event you’re getting ready the dish for later, or skipping the cheese on high, this can be a good spot to pause the recipe. You can even freeze it at this level.
To complete: Warmth your oven’s broiler. In case your pan isn’t ovenproof, switch chickpea combination to a baking dish. Scatter the highest with each cheeses and broil till the cheese is melted and browned in spots. Eat straight away.
Do forward: See notes throughout the recipe about the place to pause. You’ll be able to reheat the chickpeas in a 350-degree oven for quarter-hour; I often maintain the lid on.
