Quick Garbanzos and Orecchiette
1 15-oz. can chick peas, rinsed and drained
2 garlic cloves
1 teaspoon olive oil
2 teaspoons salt
2 cups chopped kale
¼ cup sliced sun dried tomatoes
½ yellow onion, sliced
1 tablespoon balsamic vinegar
½ teaspoon crushed red pepper flakes
2 cups orecchiette or other small pasta shape
Grated Parmesan for serving
Bring a pot of well-salted water to boil and cook pasta according to package directions.
Meanwhile, in a medium skillet, heat the oil over medium-low heat. Add the onion and cook until very soft, stirring occasionally (about 15 minutes). Add the kale about a teaspoon of salt and sauté until wilted (about 5 minutes). Add the balsamic vinegar, chick peas, garlic, crushed red pepper, sun dried tomatoes, and remaining 1 teaspoon of salt. Stir well to combine and cover. Cook until heated through about 10 minutes. When the pasta is done, drain and stir into the chick pea mixture. Serve on individual plates with grated Parmesan.