Chickpeas with Vodka Sauce & Crostini
Ingredients
- 1/3 cup vodka any brand is fine, as long as it’s not bottom shelf
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion cut into ¼-inch dice
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 1 28-ounce can crushed tomatoes
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 15-ounce cans chickpeas, rinsed and drained
- ½ cup greek yogurt
- ¼ cup finely grated Parmesan plus additional for serving
- 1/2 cup baby kale
- 4 T freshly sliced basil
- 1/4 c fresh parmesan
- 1 sliced toasted baguette
Instructions
- Heat oil in a Dutch oven over medium heat until shimmering. Add onion; cook, stirring occasionally, until softened and just starting to brown around edges, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 45 seconds.
- Stir in chickpeas, tomato sauce, pepper, oregano, crushed red pepper and salt; baby kale cook, stirring often, until the chickpeas are warmed through, about 2 minutes. Add chopped fresh basil and parmesan before serving. Serve with crostini for dipping if served as an appetizer