I am so glad that it finally cooled off and we are able to make more Fall-like dinner dishes. Chickpeas with ditalini and greens is an easy and versatile entree. We always make extra because it is so good for lunches afterwards. You can use this combination of vegetables or something else you prefer. The recipe calls for thyme but we had basil on hand so we put that in instead. We used kale for our greens since that is what we had but mustard greens or spinach would work equally as well.

Here’s the recipe I used –