- 2 slices thick cut bacon, chopped
- 5 cloves garlic, minced
- 1/4 tsp dried rosemary
- 1/4 tsp red pepper flakes
- 1/3 cup tomato paste
- 1 tsp kosher salt
- Two (15 oz) cans chickpeas, rinsed and drained
- 1 heaping cup small pasta shape (penne, rotini, elbows or other)
- 4 cups boiling water
- 1 bay leaf
- 2.5 oz baby kale
In a heavy, large pot over medium heat, cook bacon until fat has rendered and bacon is nearly crisp, about 7 minutes. Remove bacon and any excess fat, leaving 1 tablespoon fat.
Add garlic, rosemary, pepper flakes and cook until fragrant, for 1-2 minutes. Stir in tomato paste and salt and cook until tomato paste becomes dark red, about 1 minute. Add chickpeas, pasta, boiling water, and bay leaf. Stir to combine.
Lower heat to low and simmer until pasta is cooked, 11-15 minutes. During last 5 minutes of cooking, stir in baby kale to wilt gently. When pasta is cooked, stir cooked bacon back in.
Serving size: ¼ recipe; 370 calories; 8g total fat (2g saturated); 700 mg sodium; 56g carbohydrates; 11g dietary fiber; 5g sugar; 17g protein