INGREDIENTS
1
15 .5-ounce can chickpeas
2
Bay leaves
1
head Escarole
5 cloves
Garlic
1/2 cup
Parsley, fresh
1
28 -ounce can Tomatoes, whole
1/4 cup
Capers
2 cups
Penne, whole-grain
1
Kosher salt and freshly ground pepper
1/4 tsp
Red pepper flakes
4 tbsp
Olive oil, extra-virgin
1/2 cup
Parmesan cheese