Pasta with kale and chickpeas recipe


  • Recipes
  • Ingredients
  • Pasta
  • Vegetable pasta

My go-to vegan pasta dish for a quick and tasty weeknight dinner, although I'd say it's good enough for company. At my house, there is no such thing as too much garlic, so you can reduce it if you want to.


Washington, United States

3 people made this

IngredientsServes: 4

  • 1 packet spaghetti
  • 4 tablespoons olive oil
  • 5 garlic cloves, chopped
  • 1 bunch kale, washed and roughly chopped
  • 2 tablespoons nutritional yeast
  • salt and pepper to taste
  • 1 tin chickpeas, drained

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Bring a saucepan of lightly salted water to the boil over a medium high heat and cook the pasta according to the directions on the packet or until al dente. Drain the pasta, reserving 120ml of the cooking liquid.
  2. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook and stir until fragrant, followed by the kale and cook and stir until it begins to wilt (do not overcook).
  3. Add the pasta to the kale and toss to mix. Sprinkle in the nutritional yeast and pour in some of the cooking water, enough to make a thick coating of sauce, and stir well. Add the chickpeas and heat through, season with salt and pepper and serve.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)


Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

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Chickpea & Kale Pasta

In this comforting dish, we’re using creamy mascarpone to bring together lumaca rigata pasta and a robust trio of chickpeas, kale, and tomatoes—cooked in the fragrant oil reserved from frying our garnish of delicate rosemary leaves.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

23 green SmartPoints®
15 blue SmartPoints®
15 purple SmartPoints®

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Fill a large pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Drain and rinse the chickpeas. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems discard the stems, then roughly chop the leaves.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate immediately season with salt.

Heat the pan of reserved rosemary oil on medium-high until hot. Add the drained chickpeas (carefully, as the oil may splatter) season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

To the pot of cooked pasta, add the cooked chickpeas and vegetables and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and 1/2 teaspoon of olive oil stir to coat (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and fried rosemary. Enjoy!

Tips from Home Chefs

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Fill a large pot 3/4 of the way up with salted water cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems. Drain and rinse the chickpeas. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems discard the stems, then roughly chop the leaves.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until crispy and fragrant. Leaving the oil in the pan, transfer the fried rosemary to a paper towel-lined plate immediately season with salt.

Heat the pan of reserved rosemary oil on medium-high until hot. Add the drained chickpeas (carefully, as the oil may splatter) season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes, chopped garlic, and as much of the red pepper flakes as you&rsquod like, depending on how spicy you&rsquod like the dish to be season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced kale season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

To the pot of cooked pasta, add the cooked chickpeas and vegetables and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Add the mascarpone and 1/2 teaspoon of olive oil stir to coat (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and fried rosemary. Enjoy!


Chickpea and Kale Rigatoni with Smoky Bread Crumbs

For a serious flavor upgrade, toss pasta with smoky bread crumbs, crispy chickpeas and melty Manchego.

panko (Japanese-style bread crumbs)

fresh chorizo (or hot Italian sausage), casings removed

chickpeas, rinsed and drained

large bunches kale (about 1 1/4 lbs. total), stemmed and chopped (about 20 c.)

Manchego cheese, finely grated, plus more for serving

  1. In large skillet on medium-high, heat 1 tablespoon olive oil. Add smoked paprika and cook, stirring often, 30 seconds. Add panko and pinch salt and cook, stirring, until toasted, about 3 minutes. Transfer crumbs to plate.
  2. Wipe out skillet and heat remaining 1 tablespoon oil on medium-high. Add chorizo cook, breaking up with spoon, until browned, 5 to 7 minutes.
  3. Add tomato paste and cook, stirring, 1 minute. Add broth and simmer, stirring occasionally, until sauce is reduced by one-third, 4 to 6 minutes.
  4. Add chickpeas and cook until heated through, 2 minutes. Stir in kale and 1/4 teaspoon salt and cook until tender, 2 to 3 minutes.
  5. Meanwhile, cook rigatoni as label directs. Reserve 1 cup cooking liquid, then drain pasta and return to pot. Toss with chickpea mixture and Manchego, adding some of reserved cooking liquid if pasta seems dry. Serve sprinkled with bread crumbs and more cheese, if desired.

Nutritional info (per serving): About 600 calories, 26g protein, 65g carbohydrates, 25g fat (9g saturated), 7g fiber, 670mg sodium.


MODIFICATIONS AND COOKING TIPS FOR THIS CHICKPEA PASTA DISH:

  • BEANS: I used chickpeas in this dish but any bean will work. I especially like white beans.
  • VEGETABLES: I added tomatoes and broccoli in this pasta dish. You can easily add so many other veggies like cauliflower, carrots, zucchini and bell peppers.
  • FRESH HERBS: Fresh herbs are my favorite way to finish off a pasta dish. I added parsley but you can also use basil, thyme and thyme.
  • PASTA: I used orecchiette, or as my kids call it &ldquoear pasta.&rdquo I like the smaller to medium pasta shapes for this recipe but anything works!You can also try things like red lentil or chickpea pasta.
  • GREENS: I used kale in this pasta dish but any greens would be great including spinach, swiss chard or arugula.


Kale and Chickpeas

If you&rsquove never tried kale and chickpeas before, you&rsquore in for a real treat. I love the textures and flavors that both bring to the table.

I&rsquom going to be honest: even though I love kale, I really wouldn&rsquot be interested in eating it cooked on its own. However, the chickpeas completely change the game.

Throw some roasted chickpeas into cooked kale and you&rsquove got a side that&rsquos perfect for eating as part of your adrenal fatigue diet, and could even be considered paleo (depending on your opinion of chickpeas).

The point is that sometimes straight up veggies get boring, and this sautéed kale with chickpeas is a way to make life &ndash and eating your greens &ndash interesting. Learn how to make this particular kale recipe below.

Kale and Chickpea Recipe

Total Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2

  • A bunch of kale, chopped
  • 2 tsp olive oil + 1 tbsp. olive oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 tsp of sesame seeds
  • 1/2 tsp of paprika
  • Couple of tablespoons of chicken stock or vegetable broth or water
  • Salt and freshly cracked black pepper to taste
  • 1 can of garbanzo beans or 1 cup of cooked garbanzo beans

Preheat oven to 400°F. Grease a cookie sheet and keep aside.

Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet.

Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.

While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.

Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika.

Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.

Add handfuls of roasted chickpeas to the cooked kale. Sprinkle the sesame seeds on top and serve.

You&rsquoll love the sautéed kale with the crunch of the chickpeas!


In a separate pan, cook a package of whole wheat spaghetti or linguine. When pasta is cooked, drain it but reserve 2 cups of the pasta water.

Steam fry leeks (or onions) add garlic when they become soft. Be careful not to brown the garlic it will be bitter if you do. Add enough pasta water to deglaze the pan. Add red pepper flakes and salt. Add the drained and rinsed beans gently stir into leek and garlic mixture. Add kale and tomatoes (if using). Add 1/2 cup pasta water. Cover pan for about 5 minutes until kale wilts. Add reserved pasta water a bit at a time, just enough for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired. Top with nutritional yeast or vegan parm when serving, if desired.

COOK'S NOTES:
Beans that are cooked from soaked dried beans have much more flavor than canned, and they have less sodium. Canned beans, however, are very convenient. I try to keep a stash of several varieties of cooked beans in the freezer, but I was out of them when I made this recipe.

You could use any variety of kale to make this recipe. I love the taste, texture, and color of Lacinato Kale. It is darker than curly kale and has a lighter flavor. If you can't find Lacinato kale, curly kale is fine. Sometimes I use a combination of Lacinato and red kale. Use what is available.

If you don't have leeks, use onion or shallots. I just happened to have leeks on hand, and I love to cook with them.

You could serve this as a side dish without the pasta.

Substitute pasta of your choice for whole wheat pasta. Just remember to add the pasta as a separate item on your nutrition tracker.


Pasta e Ceci (Pasta With Chickpeas) Recipe

Why It Works

  • Pureeing a portion of the chickpeas into the sauce base gives the dish body and creaminess.
  • While this is not traditionally a tomato-heavy pasta, adding some tomato paste in with the aromatics gives the dish savory depth, as well as a touch of color.
  • A little acidity in the form of white wine goes a long way to brighten up and balance this hearty stew.

There are few things more comforting than a steaming bowl of pasta and beans, or as I like to call it, a healing dose of starch on starch. Pasta and chickpeas are both staples in Italian cuisine, and depending on who you ask, pasta e ceci can be referred to as a soup, a stew, or a pasta dish. Given how cheap and filling both ingredients are, it makes sense that people have been cooking them together, in their own very specific way, practically forever. Some versions are brothy like a soup, while others resemble noodles in chickpea–studded sauce. Sometimes vegetables play a supporting role sometimes meat sneaks into the pot. You can make it with short tubular shapes like ditalini, broken strands of long pasta, or one of the myriad other fresh or dried noodle shapes out there.

And then there’s the chickpeas. I found recipes using canned or cooked dried chickpeas, served whole, smashed up, blended smooth, and every combination in between. I settled on two slightly different methods for pasta e ceci: one for using cooked dried chickpeas, and one for canned.

After simmering dried chickpeas in salted water with aromatics, the cooking liquid is flavorful and slightly thick from the starchy beans—this is liquid gold and does wonders for the overall creamy texture of whatever you make next. I found mashing some of the cooked chickpeas against the side of the pot, in combination with the viscous cooking liquid, made a perfectly thick stew-like base for the dish.

Canned chickpeas perform surprisingly well in this application and save hours of cooking time. You can achieve a similar substantial, creamy base (even without the starchy cooking liquid) by blending a small portion of the beans with some broth in the beginning of the one-pot meal. Ultimately, you should feel free to use whatever you have on-hand.

It's important for the chickpea-broth mixture to be loose enough that the dried pasta can be cooked in the same pot, but won't absorb so much liquid that it will leave the dish looking dry (there aren't many traditional Italian pasta recipes that are "one-pot" deals, but pasta e ceci is one of them).

As for those supporting vegetables, they didn't end up making the cut the chickpeas themselves, along with the stock or chickpea cooking liquid are plenty flavorful enough that the dish doesn't require much assistance in that department. A spoonful of tomato paste provides a bump of umami and imbues the otherwise monochromatic tan dish with a pleasant rose-colored tint.

An off-heat swirl of good olive oil and a sprinkle of grated Pecorino cheese rounded out the earthy flavor of the chickpeas with a one-two punch of salty tang and peppery bite for a creamy, stick-to-your-ribs pasta e ceci.


  • medium zucchini (diced) 2 2
  • nonstick cooking spray 1 1
  • broccoli florets 12 oz 340 g
  • olive oil 2 tbsp 2 tbsp
  • salt 1/2 tsp 1/2 tsp
  • black pepper 1/4 tsp 1/4 tsp
  • box chickpea penne pasta 8 oz 227 g
  • low sodium vegetable broth 1/2 cup 1/2 cup
  • dried oregano (dried) 1/4 tsp 1/4 tsp
  • Parmesan cheese (freshly grated) 3 tbsp 3 tbsp

Instant Pot Wheat Berry, Black Bean, and Avocado Salad

Powerhouse Kale Salad

Spaghetti Squash Primavera


Zucchini Pasta, Kale & Chickpeas in a White Wine Sauce

I’ve always been an old soul, and that mentality carries over into the kitchen too. I tend to stick to my basic cooking utensils and I’m not one to adopt new trendy gadgets, like pressure cookers or spiralizers. But, although I’m about two years behind the trend, I finally decided to give in and ask for a spiralizer for Christmas.

Holy wow! This thing is amazing and has pretty much changed my life. Now I know why everyone has been talking about spiralizing for the past two years. Of course, I have now spiralized pretty much any vegetable I could get my hands on, but I’m still sticking with an old favorite– zucchini. I like the nice crunch it offers, plus it takes on the flavor of any sauce.

[bctt tweet=”Zucchini Pasta w/ White Wine Sauce=a low-cal, glutenfree & #vegetarian dinner ready in minutes. ” username=”nutritionalanat”]

PIN THIS RECIPE FOR LATER!

Speaking of sauce, I added a new simple sauce to my repertoire and, once again, wow! I don’t know why this hasn’t been a staple in my kitchen for years. The tanginess of the lemon pairs perfectly with the sweetness of the wine. Throw in some garlic and parsley and it’s pretty much the easiest, tastiest and most luxurious sauce that you can make in minutes. I added some kale for extra veggies and chickpeas for a bit of protein. [If you like kale, try this Kale Winter Salad. And these Crunchy Chickpeas are the bomb] You can also add chicken or fish to this delicious dish, and you’ve got a gourmet healthy dinner ready in less than 30 minutes!



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