One-Pan Hot Honey Chickpeas and Greens

Bringing the sweet and the spicy to weeknight dinners.

Skip to Recipe

Italian beans and greens are a comfort food staple, but when I’m looking to mix up the flavors, these chickpeas and greens are my go-to. Featuring canned chickpeas and sauteed kale tossed in a sweet and spicy hot honey sauce, this one-pan dinner might taste a little more modern America than classic Italian, but it’s just as craveable.

Straight from the can, chickpeas have a firm, almost bouncy texture that’s not particularly inviting. Simmering in a broth or sauce for about 30 minutes will perfectly soften them, but when I’m cooking on a weeknight and don’t have time for that, I reach for the baking soda. It might seem crazy, but just a pinch of baking soda tenderizes the chickpeas so they lose their bounciness and don’t feel like they’ve just come from a can. Take it from someone who has done side-by-side comparisons—it really makes a difference.

Commercial hot honey can be pricey, so whenever I’m developing a recipe that uses that flavor profile, I like to include instructions for people to make their own—or, as in this case, build the hot honey making into the larger recipe. Here the ingredients in the sauce—honey, hot sauce, apple cider vinegar, and chili flakes—all work together to give the impression of hot honey, even though there’s not a drop of the official condiment there.

Hot honey chickpeas and greens are at their glossy sauciest when they’re fresh, but they also make great leftovers. Store in an airtight container in the refrigerator for up to 3 days. I loved eating the leftovers cold,  but if you want to reheat, I recommend using the microwave, or heating the leftovers in a small pan with a little water over medium heat.

Enjoy!

---

One-Pan Hot Honey Chickpeas and Greens

(Makes 4 servings)

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

3 tbsp. neutral oil, divided

6 cups curly kale, destemmed and coarsely chopped

1 tsp. kosher salt, divided (I used Diamond Crystal)

¼ cup plus 1 tbsp. cold water, divided

2 tsp. cornstarch

6 tbsp. honey

2 Tbsp. apple cider vinegar

1 ½ tbsp. vinegar-based hot sauce, such as Frank’s

¼-½ tsp. crushed red pepper flakes (according to heat preference)

3 scallions, thinly sliced, white and light green parts separated from dark green parts

3 garlic cloves, finely chopped

2 (14.5-oz) cans chickpeas, drained and rinsed

¼ tsp. baking soda

Rice for serving, if desired

Equipment: large pan, rubber nonstick spatula, large plate, small bowl

Instructions

1. In a large pan over medium heat, heat one tablespoon oil. Add kale; season with ½ teaspoon salt and cook, stirring occasionally, until wilted, about 1 minute. Add 1 tablespoon water to the pan, cover, and steam until tender, 2-3 minutes. Remove kale to a large plate; set aside.

2. Meanwhile, in a small bowl, whisk remaining ¼ cup cold water and cornstarch until cornstarch is dissolved. Add honey, vinegar, hot sauce, and red pepper flakes, and whisk until smooth. Set aside.

3. Add remaining two tablespoons oil to the pan. Add white and pale green parts of scallions and garlic and cook until softened, 2-3 minutes. Add chickpeas, baking soda, and remaining ½ teaspoon salt and cook until warmed through, about 1 minute more.

4. Briefly whisk sauce to reincorporate, then add to pan. Bring to a boil and cook until thickened and saucy, about 1 minute. Return kale to pan and toss to reincorporate. Top with dark green scallions and serve.

 Originally posted November 2, 2025.