Pasta With Chickpeas and Kale
You can never have too many main course recipes, so give Pasta With Chickpeas and Kale a try. This recipe serves 4. For $2.44 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 24g of protein, 7g of fat, and a total of 609 calories. 2 people found this recipe to be yummy and satisfying. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Foodista. Head to the store and pick up parsley, salt and pepper, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is awesome. If you like this recipe, you might also like recipes such as Pasta With Chickpeas and Kale, Harissa Roasted Chickpeas with Delicata Squash and Chickpeas, and Pastan E Ceci (Pastan and Chickpeas).
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 Dried hot pepper (opt)
2 cups Cooked chickpeas, drained
1 tablespoon Garlic, minced
1 pound Kale or other greens, washed and trimmed
1 tablespoon Olive oil
4 tablespoons Parsley, minced
Salt and pepper to taste
1 pound Ziti, elbow macaroni, twists or bowties
Equipment:
pot
slotted spoon
frying pan
bowl
Cooking instruction summary:
- Set a large pot of water to boil, and add salt. Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over ve
- Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.
- Toss well, taste for seasoning, garnish with parsley and serve immediately.
Step by step:
1. Set a large pot of water to boil, and add salt.
2. Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over veWarm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.Toss well, taste for seasoning, garnish with parsley and serve immediately.
Nutrition Information:
covered percent of daily need
