Chickpea Pasta | FoodByMaria Recipes

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Warming Chickpea Pasta with Kale

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Chickpea pasta being twirled in white serving bowl

Prep

10 minutes

Cook

30 minutes

Yield

4

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

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.

Hands twirling chickpea pasta with fork

❤️ Why You’ll Love 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

🍲 Ingredients

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. What I love about kale is how versatile it is. You can blend it into sauces or dips, you can eat it in a salad, in pasta, or make it into chips, there are so many easy ways to incorporate it into your diet

Chickpeas – Chickpeas are packed with nutrients and are an excellent plant-based protein that can help keep you full. Chickpeas are also incredibly versatile. They can be made into dips like hummus, added to salads, baked into crispy salad toppers or snacks, or added into stews, soups, or curry. I love a protein-rich, healthy bean that can be used in so many ways

👩‍🍳 How to Make Chickpea Pasta

Ingredients for chickpea pasta on counter
1. Prepare all your vegetables and ingredients and have them organized and set aside
Cooking onions and pasta on stove
2. 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

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

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

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Chickpeas and tomato sauce in pan for chickpea pasta
5. To the pot, add 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

6. 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

Kales added to pan for chickpea pasta
7. 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 the heat

8. Top with vegan or regular shredded parmesan cheese

🪄 Tips and Tricks

  • Want a thinner sauce? Add 1/2 cup water and let simmer a little longer just until combined.
  • Kale: If you don’t have kale you can use spinach. Spinach wilts quicker though so just be mindful of the cooking time
  • Protein: You can totally add meat to this recipe. Add in some ground turkey or beef with the sauce, or even leftover shredded chicken


🗒 Best served with

👝 How to Store Leftovers

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

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

🤔 Common Questions

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.

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Pasta
Cuisine Plant-Based
Servings 4
Calories 586 kcal

Ingredients
  

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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!
liv douglas

5 stars
honestly I was weirded out by the cloves and cinnamon at first but then my mom told me those spices actually help make the tomato sauce less acidic and taste more sweet…not bad!

zoey

5 stars
making this recipe makde me feel like such a healthy person LOL I don’t usually eat kale but im trying to eat more green stuff and I love love loe pasta so whatthehell why not. I tried it and liked it a lot

tori miller

5 stars
cinnamon & cloves! weird and interesting but good! I tried it and I liked it!

Gurneet

yummy!!! Your recipes really inspire me to cook and try add diverse healthy meals to my diet!!

Maria Koutsogiannis

Hey hun!! thank you so much for the kind words. Makes me so happy to hear that I inspire you! I hope it all goes well, and would love to hear your feedback with how everything is going!! XXXX

Cassie

Yum, I could just eat the chickpea kale tomato sauce by itself as a stew! Soooo good!!!

Maria Koutsogiannis

oh my!! how flattering! so glad you enjoyed it sweetie!

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