I saw this recipe on The Kitchen.  It was by Katie Lee.  She usually does things I like.  This one missed the mark.  I think they must have a rule, say something good about the dish even if it isn’t.  Unfortunately we have leftovers.  We have an Opera lecture on Tuesday so I will probably use it then.  

Ingredients:

1 T EVOO

1 small yellow onion, diced

5 oz. Tuscan kale, stemmed and finely chopped (about 2 C)

2 (15oz.) cans chickpeas, rinsed and drained

1 (14 oz.) can crushed tomatoes

1 T cornstarch

1 t garlic powder

1 t onion powder

1 t paprika

1 t Kosher salt

1/2 t black pepper

1/4 C ketchup

2 T spicy brown mustard

1 t tomato paste

1 1/2 C vegetable stock

3 C broad egg noodles (4 oz.)

2 C grated Cheddar (8 oz.)

Directions:

1. In a large skillet over medium-high heat, heat the oil.  
2. Add the onions and cook until softened and browning, about 3 minutes.  Add the kale anchor until wilted, about 1 minute.  
3. Add the chickpeas and tomatoes and stir to combine.  Cook until the tomatoes are simmering.  
4. In a small bowl, mix the cornstarch with 2 T water and add to the skillet.  
5. Add the garlic powder, onion powder, paprika, salt and pepper and mix well.  Return the mixture to a simmer, then add the ketchup, mustard and tomato paste.  Mix well, then stir in the stock.
6. Add the noodles, stir to coat and bring to a simmer.  Reduce the heat to medium low and cover with a lid.  Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10-12 minutes.  
7. Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute.  Stir to mix in the cheese and serve warm in the skillet.  

Jim thought there was too much tomato.  That plus none of it made the chickpeas taste like anything.