Kale and Chickpea Toasts
Kale and Chickpea Toasts with basil, Parm, and lemon-rubbed bread is an easy, satisfying, and budget-friendly weeknight meal you’ll want to eat on repeat.
Ingredients
- 2 tbsp.olive oil, plus more for drizzling
- 1 smallonion, finely chopped
- 2 clovesgarlic, thinly sliced
- ¼ tsp.red pepper flakes
- ¼ c.dry white wine
- 119-ounce can chickpeas
- 1 largebunch curly kale (about 14 ounces), stems and ribs removed, leaves torn (about 12 cups)
- kosher salt and pepper
- ⅓ c.basil leaves, chopped
- 4slices sourdough bread
- 1lemon, halved
- 1 oz.parmesan, finely grated
Directions
- 1
Heat broiler to high. Heat oil in large skillet on medium. Add onion and cook, stirring occasionally, until just tender, 5 to 6 minutes. Stir in garlic and red pepper flakes and cook until fragrant, 1 minute. Add wine and simmer until mostly evaporated, 1 minute.
- 2
Add chickpeas and their liquid and simmer until slightly reduced, about 3 minutes. Add kale and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until kale wilts, 3 to 4 minutes. Remove from heat and fold in basil.
- 3
Place bread on baking sheet and broil until golden brown, about 1 minute per side. Immediately rub with cut side of lemon. Top with chickpea mixture and sprinkle with Parmesan.