Spaghetti with Chickpeas & Kale

Name: Spaghetti with Chickpeas & Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 8 cloves garlic; 3 tablespoons olive oil; 12 ounces Spaghetti; 1 large shallot; ¼ teaspoon crushed red pepper flakes; 15 oz chickpeas; 1 bunch dinosaur kale; Zest of 1 large lemon; Kosher salt and black pepper; Juice of 1 large lemon; ½ cup shredded Parmesan cheese; chopped fresh basil

User Reviews

4.3

36 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
435 kcal
Course
Main Course
Cuisine
Italian

Spaghetti with Chickpeas & Kale

Iris Warren

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This easy vegetarian pasta is super satisfying and made made with pantry ingredients! You can have this healthy dinner on the table in 30 minutes!

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Ingredients

Servings

8 cloves garlic, divided
3 tablespoons olive oil
12 ounces Spaghetti
1 large shallot, finely chopped
¼ teaspoon crushed red pepper flakes
15 oz chickpeas, rinsed and drained
1 bunch dinosaur kale, ribs and stems removed, chopped
Zest of 1 large lemon
Kosher salt and black pepper, to taste
Juice of 1 large lemon
½ cup shredded Parmesan cheese
chopped fresh basil, extra parmesan cheese, and lemon wedges, for serving, optional

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Instructions

Thinly slice six of the garlic cloves. Line a plate with a paper towel and set off to the side.
Heat the olive oil in a large skillet over medium heat. Add the garlic slices to the hot oil; they should slightly sizzle when you put them in the skillet. Use a heatproof spatula to spread them out in a thin, even layer.
Reduce the heat to medium-low. Continue cooking the garlic, stirring continuously and turning the slices often, making sure they don’t stick together. Cook for about 2 to 3 minutes or until the garlic slices are golden brown in color. Turn off the heat and quickly remove the garlic slices from the pan with the spatula or a slotted spoon and place on the paper towel lined plate. Spread them out so they aren’t sticking together. Don’t discard the remaining oil in the skillet.
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. *Reserve 1 cup of the pasta water before draining. Use a colander to drain well.
While the spaghetti is cooking, finely chop the remaining two garlic cloves. Heat the skillet with the remaining oil over medium heat. Add the shallot and chopped garlic and cook for 2 minutes. Add the crushed red pepper flakes, chickpeas, chopped kale, and lemon zest. Season with salt and pepper, to taste. Cook, stirring occasionally, until the kale is wilted, about 3 minutes.
Add the drained spaghetti into the skillet. Add the lemon juice and stir with tongs until well combined. Add ½ cup pasta water and toss again. Add the shredded Parmesan cheese and toss. If the pasta is sticking together, you can add more pasta water until desired consistency is reached. Season with additional salt and pepper.
To serve, place spaghetti with chickpeas and kale on a plate or bowl. Garnish each serving with garlic chips, basil, Parmesan cheese, and lemon wedges, if desired. Serve warm.

Notes

To make the recipe vegan, use nutritional yeast instead of the shredded Parmesan cheese.

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 65g (22%) Protein 17g (34%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 147mg (6%) Potassium 417mg (12%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 1033IU (21%) Vitamin C 14mg (16%) Calcium 167mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	65g	22%
Protein	17g	34%
Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	6mg	2%
Sodium	147mg	6%
Potassium	417mg	9%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	1033IU	21%
Vitamin C	14mg	16%
Calcium	167mg	17%
Iron	3mg	17%