2 tablespoons olive oil divided
1 small onion, peeled and diced
4 garlic cloves, peeled and minced
1 pinch red-pepper flakes
2 portobello mushrooms, wiped clean and sliced
1 pint grape tomatoes, halved, or 1 (15-ounce can) chopped tomatoes, drained
1/3 cup white wine
1 bunch kale or broccoli raab, chopped into bite-sized bits
1 cup cooked chickpeas (about half a 15-ounce can)
8 ounces whole-wheat angel hair pasta
Juice of 1 lemon
Sea salt and freshly ground pepper, to taste
Handful of Kalamata olives (optional)

In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, for a few minutes, until onion softens and gets a nice gloss from oil. Add the garlic and pepper flakes and stir for another minute or so, until garlic becomes fragrant.

Without crowding pan, add the portobello slices. Cook about 5 minutes, until bottoms brown. Turn slices and cook for another 3 to 5 minutes. Remove mushrooms to a plate.

Add remaining tablespoon of olive oil to skillet, then add the tomatoes. Cook for a minute or 2, stirring. Stir in the wine, greens and chickpeas. Cover and reduce heat to low. Cook for about 10 minutes, until greens are very tender.

In a large soup pot, bring water to boil and cook the pasta according to package directions, until al dente and not mushy. Reserve 1 cup cooking water, then drain pasta.

Return pasta to pot and pour tomato mixture on top. Mix gently, adding the olives. Add pasta-cooking water in 1/4-cup increments until you reach desired pasta-to-sauce ratio.

Squeeze in the lemon juice and season with the salt and pepper. Toss again and top with portobello slices.

Makes 4 servings.