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.

Other pasta recipes I love:

• Pink Sauce Pasta
• Vegan Spaghetti
• Feta Pasta

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Warming Chickpea Pasta with Kale

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

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Pasta

Cuisine Plant-Based

Servings 4

Calories 586 kcal

Ingredients

  

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• 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

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