Warming Chickpea Pasta with Kale

This chickpea pasta is the perfect “gloomy weather” dinner! This dish is easy, nourishing, and the ultimate comfort food for the fall and winter seasons. This dish has the benefits of protein-rich chickpeas and healthy kale. It’ll become a go-to in your house for the whole family.

Why you’ll love this chickpea pasta:

• Vegan: This chickpea pasta recipe is plant-based, dairy-free, and sugar-free. It’s healthy and inspired by my Greek mama!
• Quick: This recipe will only take 30-minutes to make. It’s so easy I like to double the recipe and use it as meal prep for lunches for the week

Ingredient Notes:

Kale: Kale is a great source of vitamins A, C, K, and B. It also is loaded with alpha-linolenic acid which is an omega-3 fatty acid.

Chickpeas: Chickpeas are packed with nutrients and are an excellent plant-based protein that can help keep you full.

How to make chickpea pasta:

Prepare all your vegetables and ingredients and have them organized and set aside.

Into a medium-sized pot add your olive oil, and heat it over medium-high heat.

Add your onions and garlic, pop the lid on the pot, decrease the temperature to medium, and cook until fragrant and softened, stirring often.

Season your onions and garlic with salt, pepper, cloves, cinnamon, and dried basil. Stir for about 1 minute, until fragrant.

Now add your chickpeas. Give them a good stir, and cover the pot for 5 minutes. Stir occasionally.

To the pot add in tomato paste, crushed tomatoes, and water. Stir and let this simmer on medium-low for 15 minutes until reduced and a bit of a thicker sauce.

While the sauce is simmering, cook your pasta according to package directions. Drain pasta when done and add pasta back to pot. Add olive oil to keep the noodles from sticking.

Check on your chickpea sauce mixture and if it is getting a bit thicker, and the chickpeas are soft then it is ready! Now stir in your chopped kale, and remove from heat.

Top with vegan or regular shredded parmesan cheese.

Expert Tips & FAQ:

Want a thinner sauce? Add 1/2 cup water and let simmer a little longer just until combined.

Storage: Store chickpea tomato sauce in an airtight container for up to 4 days in the fridge.

Can I freeze the sauce? To freeze the sauce, store in an airtight container for up to 2 months in the freezer.

Is chickpea pasta healthy? Chickpeas are really good for you, and a great source of plant-based protein. They help with digestion, among so many other things. Bonus points if you use chickpea pasta noodles instead of white.

Do chickpeas count as grains? Chickpeas are part of the plant family known as legumes.

Is chickpea pasta keto? No. Chickpeas are high in carbs which don’t fit well into a keto diet.

Other pasta recipes I love:

• Pink Sauce Pasta
• Vegan Spaghetti
• Feta Pasta

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Warming Chickpea Pasta with Kale

5 from 5 votes

This warming chickpea pasta recipe with kale is nutritious, and so comforting for fall and winter weather.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Pasta

Cuisine Plant-Based

Servings 4

Calories 586 kcal

Ingredients

  

1x2x3x

• 3/4 of a box of pasta
• 4 tbsp olive oil
• 1 white onion, chopped
• 2 garlic cloves, minced
• 1 19 oz can of chickpeas strained and washed
• 1 tsp salt
• 1 tbsp pepper
• 1 tsp garlic powder
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1 tsp dried basil
• 1 tbsp tomato paste
• 1 cup crushed tomatoes if it is not homemade make sure you buy good quality, without sugar
• 1 1/2 cups water
• 2 cup kale washed and chopped
• garnish with vegan or regular shredded parmesan cheese

Instructions

 

• Prepare all your vegetables and ingredients and have them organized and set aside.
• Into a medium sized pot add your olive oil, and heat it over medium-high heat.
• Add your onions and garlic, and pop that lid on the pot, decreas the temperature to medium and cook until fragrant and sofened, stirring often.
• Season your onions and garlic with the salt, pepper, cloves, cinnamon, and dried basil. Stir for about 1 minute, until fragrant.
• Now add your chickpeas. Give them a good stir, and cover the pot for 5 minutes. Stir occasionally.
• To the pot add in tomato paste, crushed tomatoes, and water. Stir and let this simmer on medium-low for 15 minutes until reduced and a bit of a thicker sauce.
• While the sauce is simmering, cook your pasta according to package directions. Drain pasta when done and add pasta back to pot. Add olive oil to keep the noodles from sticking.
• Check on your chickpea sauce mixture and if it is getting a bit thicker, and the chickpeas are soft then it is ready! Now stir in your chopped kale, and remove from heat.
• Top with vegan or regular shredded parmesan cheese.

Video

Notes

Want a thinner sauce? Add 1/2 cup water and let simmer a little longer just until combined.

Store chickpea tomato sauce in an airtight container for up to 4 days in the fridge.

To freeze the sauce, store in an airtight container for up to 2 months in the freezer.

To reheat, for frozen sauce, let completely thaw overnight in the fridge or on the counter for a few hours. Then, heat it on the stove top on low, adding a splash of water if too thick.

 

Nutrition

Calories: 586kcal | Carbohydrates: 90.1g | Protein: 18.9g | Fat: 17.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 10.7g | Sodium: 436.2mg | Fiber: 10g | Sugar: 7.4g

Review This Recipe Let us know how it was!

5 from 5 votes