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.

Close up of chickpea pasta

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
Ingredients for chickpea pasta on counter

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.

Cooking onions and pasta on stove

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.

Chickpeas and tomato sauce in pan for chickpea pasta

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.

Kales added to pan for chickpea pasta

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.

Chickpea pasta in a white bowl

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:

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

Ingredients
  

  • 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!
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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