ziti chickpeas with sausage and kale

We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickpeas because, well,internet recipe naming conventionsmake us laugh but I really think of them as Pizza Beans 2.0. I introducedPizza Beans 1.0in my second cookbook,Smitten Kitchen Every Day, where I dreamed of a mash-up of Greek gigante beans in tomato sauce and an Americanbaked ziti, with beans instead of noodles. I called them “pizza” beans to try to convince my then-kindergartener to try them with clever marketing. We still adore the recipe and all of thetruly unexpectedplaces it’s landed. But to be honest, these are even more popular with the family these days. Heartier with chickpeas, Italian sausage, dark greens, extra red pepper flakes for heat, and a pecorino-mozzarella broiled cheesy top, the whole dish seems louder, and even more filling. You can see that our default is still to scoop them ontogarlic bread(also helps bring reluctant 4th graders to the table) but they’re also fantastic, with or without the melted cheese on top, over polenta or even pasta. It makes a big pan of beans and the leftovers are great — perfect for meal prepping. Podcast!The newest episode of my podcast with J. Kenji Lopez-Alt,The Recipe with Kenji and Deb, is all aboutbrownies, a beloved topic here at the Smitten Kitchen. You can listen to it anywhere you get your podcasts and catch up on any episodes you’ve missedright here, such asNachos,Meatballs, andOnion Soup. New episodes drop every other Monday. I hope you enjoy listening as much as we’re enjoying the conversation. Staub x Smitten Kitchen Braiser:It’s been nine months since Iannouncedthat I was partnering with Staub to get them to bring back one of my favorite pans, a squat 4-quart Dutch oven (known as a braiser) shown here. I first bought my braiser in 2014 and have since cooked so many things in, it barely leaves my stove. It’s sold out a few times but is finally back in stock and I hope you get a chance to snag one — or nudge a friend or family member about the perfect gift for you.You can order yours here.I hope you love it as much as I love mine. 6 months ago:Napa Cabbage Wedge with Miso Dressing1 year ago:Chocolate Raspberry Pavlova Stack2 years ago:Pasta with Longer-Cooked Broccoli3 years ago:Lemon SorbetandSweetheart Sables4 year ago:Baked Feta with Tomatoes and Chickpeas5 year ago:New Classic Wedding Cake + How-To6 years ago:Bodega-Style Egg-and-Cheese Sandwich7 year ago:StromboliandChocolate Peanut Butter Cup Cookies8 years ago:GuacamoleandBroccoli Pizza9 years ago:Banana Puddings with Vanilla Bean WafersandTaco Torte10 years ago:Charred Cauliflower QuesadillasandChocolate Oat Crumble11 years ago:Garlicky Party Bread with Cheese and HerbsandFennel and Blood Orange Salad12 years ago:Egg Salad with Pickled Celery and Coarse DijonandSalted Caramel Brownies13 years ago:Cheddar, Beer, and Mustard Pull-Apart Bread14 years ago:Roast Chicken with Dijon SauceandMushroom and Farro SoupandMeatball Subs with Caramelized Onions15 years ago:Mixed Citrus Salad with Feta and MintandEdna Mae’s Sour Cream PancakesandNew York Deli Rye Bread16 years ago:Flaky Blood Orange TartandWarm Butternut Squash and Chickpea Salad17 years ago:Rigatoni with Eggplant PureeandMatzo Ball SoupandDulce de Leche Cheesecake Squares18 years ago:Miniature Soft PretzelsandSour Cream Bran Muffins