We humorously refer to these chickpeas as meaty, greeny, cheesy, beany, spicy baked chickpeas because the naming trends of internet recipes amuse us, but I truly consider them to be Pizza Beans 2.0. The original Pizza Beans 1.0 was featured in my second cookbook, Smitten Kitchen Every Day, where I envisioned a blend of Greek gigante beans in tomato sauce and classic American baked ziti, using beans instead of pasta. I called them "pizza" beans in an attempt to entice my then-kindergartener to try them through clever marketing. We still cherish the recipe and the surprisingly diverse places it has found itself.
However, to be truthful, these are even more favored by my family at the moment. They are heartier with chickpeas, Italian sausage, dark greens, a little extra red pepper flakes for spiciness, and a pecorino-mozzarella broiled cheesy topping, making the entire dish feel bolder and more satisfying. Our usual serving method is still to scoop them onto garlic bread (which also helps in getting finicky fourth graders to the table), though they are also delicious, with or without the melted cheese on polenta or pasta. This recipe yields a large pan of beans, and the leftovers are fantastic — ideal for meal prepping.
Podcast! The latest episode of my podcast with J. Kenji Lopez-Alt, The Recipe with Kenji and Deb, focuses on brownies, a favorite subject around here at Smitten Kitchen. You can listen to it wherever you access your podcasts and catch up on any episodes you may have missed, including Nachos, Meatballs, and Onion Soup. New episodes are released every other Monday. I hope you find listening to it as enjoyable as we find having the conversation.
Staub x Smitten Kitchen Braiser: It’s been nine months since I announced my collaboration with Staub to bring back one of my cherished pans, a compact 4-quart Dutch oven (also known as a braiser) shown here. I purchased my braiser in 2014 and have cooked countless dishes in it; it rarely leaves my stove. It has sold out several times but is finally back in stock, and I hope you get the chance to get one — or hint to a friend or family member about the perfect gift for you. You can order yours here. I truly hope you love it as much as I love mine.
Ziti Chickpeas with Sausage and Kale Note: If your mozzarella appears watery or comes in liquid, drain it on paper towels for a while before grating to prevent the final dish from becoming too soupy. Gluten-free: This dish can be gluten-free if you omit the garlic bread or use gluten-free bread for it.
Glug of olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
12 ounces sweet or spicy Italian sausage, casings removed
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon red pepper flakes, or less to taste
1 28-ounce can crushed tomatoes
2 15-ounce cans chickpeas, drained and rinsed
1 6-8-ounce bundle kale, stems removed, or 4 to 5 ounces kale leaves cut into thin ribbons
3/4 pound mozzarella, coarsely grated (see Note)
2/3 cup finely grated pecorino cheese
Garlic bread, for serving, if desired
To prepare the meaty chickpeas: Heat a large sauté pan — if yours is oven-safe, you can use it for the final baking — over medium-high heat. Add a couple of tablespoons of olive oil and let it heat up. Add the onion and garlic, cooking until they begin to soften, about 4 minutes. Incorporate the ground sausage, 1 teaspoon of kosher salt, a generous amount of freshly ground black pepper, oregano, and red pepper flakes, cooking while breaking the sausage into bite-sized pieces and browning them, approximately 6 to 8 minutes. Add the tomatoes (watch for splatters) and chickpeas, bringing the mixture to a boil, then reduce the heat to maintain a simmer. Taste for seasoning; I typically add another teaspoon of kosher salt (Diamond brand) and additional black pepper at this stage.
Let the chickpeas simmer in the sauce for 10 minutes, or if time allows, simmering for 20 to 25 minutes will soften them beautifully. If the mixture appears too thick, incorporate up to 1/2 cup water, adding 1/4 cup at a time, until you achieve a thick yet saucy consistency. Add the kale and let it cook until wilted, around 2 to 3 minutes. If you're preparing the dish for later or forgoing the cheese on top, this is an excellent point to pause the recipe. You could even freeze it at this stage.
To finish: Preheat your oven’s
Robust chickpeas, sausage, and kale are cooked in a zesty tomato sauce, then topped with melted and slightly charred mozzarella and pecorino. We enjoy serving it over garlic bread, but it’s also fantastic...