Then ziti with sausage and curly cabbage – Kitchen struck

Make the fleshy chickpeas: Heat a large frying pan – if yours is resistant to the oven, you can even use it as your last cooking container – over medium -high heat. Wrap with a few tablespoons of olive oil and heat the oil. Add the onion and garlic and cook until they start to soften, about 4 minutes. Add the ground sausage, 1 teaspoon of kosher salt, a lot of freshly ground black pepper, oregano and pepperflakes and cook, breaking the sausage with your spoon in pieces of the size of a bite and browning them, about 6 to 8 minutes. Add the tomatoes (beware of the splashes) and the chickpeas and bring a mixture to a boil, then lower the heat to keep it simmering. Taste for the seasoning; I generally add 1 other teaspoon of kosher salt (diamond brand) and more black pepper here.

Simmer the chickpeas in the sauce for 10 minutes, or if you have more time, simmer them for 20 to 25 minutes softened them in a pleasant way. If the mixture seems too thick, add 1/2 cup of water, 1/4 cup at a time, until you get a thick but sassy consistency. Add the curly cabbage and cook until withered, 2 to 3 minutes. If you prepare the dish later or jump the cheese on top, it is an ideal place to hang the recipe. You can even freeze it at this stage.

To finish: Heat the grill of your oven. If your stove is not oven resistant, transfer the chickpea mixture to a baking dish. Divide the top with the two cheeses and grill until the cheese is melted and golden in places. Eat right away.

Do in advance: See the notes in the recipe on where to take a break. You can warm the chickpeas in an oven at 350 degrees for 15 minutes; I usually keep the cover.