I’ve got to admit, when I first saw a recipe for “Saucy Chickpeas and Kale” in an old Weight Watchers cookbook, I was skeptical. I absolutely love chickpeas, but in a marinara sauce? I don’t know about all that! However, this dish did not disappoint. I made a few updates, and it is flavorful and full of wonderful textures, not to mention super filling! This dish can also be customized-add more red pepper for spice, or less depending on your taste.
SAUCY SPICY CHICKPEAS AND RICE
2 Cans drained and rinsed chickpeas
2-3 C. Marinara Sauce
1/2 onion, diced
2 C. Frozen spinach
1 tbsp. Minced garlic (optional)
1/2 C. Parmesan Cheese
Olive Oil
1-2 Tbsp. Red Pepper Flakes
Salt, pepper, Italian seasoning
Mozzarella Cheese (for sprinkling)
2 bags Boil-In-Bag Rice (any kind of rice will do, this is just faster!)
2 Tbsp. butter
Salt and Pepper
Pour olive oil in pan until the bottom is barely covered. Sprinkle in red pepper flakes and cook until fragrant. Add in onions and optional garlic and cook until fragrant and onion are soft. Add in chickpeas and cook for about 2-3 minutes. Pour in marinara sauce and simmer for 3-5 minutes. Sprinkle in a generous amount of salt, pepper, and Italian seasoning (if your sauce needs it). Add in frozen spinach and cook until sauce thickens. Add water as needed.
Cook rice and add butter, salt, and pepper. Serve on the side and top saucy chickpeas with mozzarella cheese. Enjoy!
Link to original WW recipe: https://www.weightwatchers.com/us/recipe/saucy-chickpeas-kale/5e7ca682fd19a7026fef5394
Foodie & Co. 