Pasta with Healthy Chickpeas + Kale Tomato Sauce (30 minutes)
Did someone say Pasta, Healthy Tomato Sauce, and Chickpeas + Kale in the same recipe? I did! It is the perfect “gloomy weather” dinner! Speaking of weather, this weather here in Calgary has been ridiculous (I am not one to moan about weather unless I am in England but seriously WHAT THE HELL IS HAPPENING). Where is (was) summer YYC?
Basically what I am saying is that when the weather is basically shit I crave really homey foods that are healthy, and nourishing. Similar to this dish!
Not only is this dish plant based, dairy free, sugar free, and healthy but it was inspired by my greek mama. It is good guys and it only takes 30 minutes to make. Seriously, double the recipe and use it for lunches for a few days. I sent Andrew to work with some the next day and he said that it got better with time (like wine ladies).
So let me break it down for you..
This Healthy Tomato Sauce in Chickpeas + Kale is:
- Plant Based
- Sugar Free
- Dairy Free
- Filled with warming spices
- Will fuel and energize you
- Very fall inspired
- and a twist of Greek by Metanthi (Mama K)
Before we jump right into the recipe I just want to give you guys a few tips!
- The pasta: use a pasta that works best for you! Some may prefer something gluten free, or made from quinoa. Just do what makes you happy!
- Serving size: MAKE ALOT ALOT ALOT! Trust me. This dish is addicting, and good for you! You cannot go wrong.
- If you are looking for other dishes to warm your soul this “shitty weather” season then I suggest you jump over to my “Main Dishes” and have a peak.
I really hope you all enjoy this recipe as much as we did!
Love from your Greek Food Goddess XOX
- 3/4 of a box of pasta
- 4 tbsp olive oil
- 1 white onion chopped
- 2 cloves of garlic grated
- 1 can of chickpeas strained and washed
- 1 tsp salt
- 1 tbsp pepper
- 1 tsp garlic powder
- 1/2 tsp of cloves
- 1/2 tsp cinnamon
- 1 tsp basil dried
- 1 heaped tsp tomato paste
- 1 cup of crushed tomatoes if it is not homemade make sure you buy good quality, without sugar
- 1 1/2 cups of water
- 2 cup of kale washed and chopped into chuncks
- Prepare all your veg, and ingredients and have them organized and set aside.
- Into a medium sized pot add your olive oil, and heat it up till quite hot (I did this on high heat)
- You have to be quick here so after 3-4 minutes add your onions, and pop that lid on. Decrease your temp to low, and sweat out these onions for around 5-10 minutes (DO NOT BURN THEM)
- Season your onions with the salt, pepper, garlic, cloves, cinnamon, and basil. Then add the garlic, and simmer it for another 2 minutes. Keep stirring.
- Your kitchen smells like heaven at this point.
- Now add your chickpeas. Give them a good stir, and cover the pot again for 5 minutes.
- Into a large jar add your paste, crushed tomatoes, and water. Stir well and add to your pot. Let this simmer for 15 minutes but the longer the better so it is up to you!
- Time to work on our pasta. Boil the water, throw in your pasta, simmer till cooked, and strain. I like the pasta el dente in this dish! Tip: add pasta back to pot and add olive oil to keep them from sticking
- Back to the pot. Check on your mixture and if it is getting a bit thicker, and the chickpeas are soft then it is ready! Now add in your washed kale, and remove from heat. Stir around for a bit and before you know it you are ready to it.
- Note: if you do not want your sauce to be too thick then add 1/2 a cup of water and let it simmer just till well combined and hot again.
- TIP: If you are vegetarian Parmesan would go great here
- If you are vegan then I suggest you invest in Vegan Parmesan because it is BOMB (I will have a vegan cheese recipe in my EBOOK)