Summary

Pasta With Chickpeas and Kale is a main course that serves 4. One portion of this dish contains roughly 24g of protein, 7g of fat, and a total of 609 calories. For $2.44 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Foodista requires olive oil, chickpeas, parsley, and kale. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 94%, this dish is great. Similar recipes include Pasta With Chickpeas and Kale, Creamed kale with chickpeas, and Curried Chickpeas and Kale.

Instructions

1. Set a large pot of water to boil, and add salt. Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over ve
2. Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.
3. Toss well, taste for seasoning, garnish with parsley and serve immediately.

Ingredients

• 1 Dried hot pepper (opt)
• 2 Cooked chickpeas, drained
• 3 Garlic, minced
• 4 Kale or other greens, washed and trimmed
• 5 Olive oil
• 6 Parsley, minced
• 7 Salt and pepper to taste
• 8 Ziti, elbow macaroni, twists or bowties

Directions

• 1 Set a large pot of water to boil, and add salt.