Shrimp and Chickpea Estofado with Garlicky Tuscan Kale

Bring a pot of water to a boil and cook the chickpeas until tender (if using raw, simmer for 40-50 min; if canned, skip to step 2).

Heat olive oil in a heavy-bottomed pan over medium heat. Add thinly sliced garlic and cook until fragrant and just turning golden—don't let it brown or it will turn bitter.

Add the kale to the pan and toss until it begins to wilt and turn bright, vibrant green. Add a splash of water to steam it quickly.

Stir in the Pomodorina sauce and chickpeas. Simmer for 5 minutes until the flavors meld into a rich, tomato-scented base.

Gently nestle the raw shrimp into the sauce. Cover and cook for 3-4 minutes until the shrimp are opaque and curled into tight 'C' shapes.

Remove from heat immediately to prevent overcooking. The sauce should be glossy and coating the shrimp and chickpeas.

Plating: Spoon the mixture into a shallow bowl. Garnish generously with fresh cilantro and a final drizzle of high-quality olive oil for richness. Serve immediately while steaming hot.