blue martinis

https://www.foodandwine.com/recipes/chickpeas-and-kale-in-spicy-pomodoro-sauce
Ingredients

• 1/2 cup extra-virgin olive oil
 
• 5 garlic cloves, thinly sliced
 
• One 28-ounce can whole peeled Italian tomatoes, crushed by hand
 
• 1 1/2 teaspoons fennel seeds
 
• 1 teaspoon crushed red pepper
 
• Kosher salt
 
• One 8-ounce bunch of Tuscan kale, stemmed and chopped
 
• Two 15-ounce cans chickpeas, rinsed and drained
 
• Torn basil and marjoram leaves, 
for garnish
 
• Finely grated Pecorino Romano, 
for serving

How to Make It
Step 1    

In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant 
but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and 
the sauce is thickened, about 25 minutes.
Step 2    

Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil 
and marjoram leaves. Top with finely grated pecorino and serve hot.