This nutritious Pasta with Chickpeas and Kale makes the perfect supper when you are in a hurry and have no clue what to make. Rich in protein and made with a few staples you’ve got hidden in your pantry, this pasta dish will turn the hungry into happy satisfied peeps!
Like pasta dishes with vegetables? Try my Pasta with Creamy Garlic and Mushroom, Pasta with Ricotta and Peas, my Pasta alla Norma, or Baked Feta and Tomato.
Jump to:
- Here's Why You'll Love this Dish
- Garbanzo Beans vs. Chickpeas
- Are there Different Varieties of Kale?
- Why Simple Pasta Dishes are Better
- Ingredients
- How to Make Pasta with Chickpeas
- Pasta and the Finish
- Storage
- Top Tips
- Substitutions and Variations
- Side Dishes for Your Next Meal
- Recipe Details
- PIN it for later.
- Other Recipes to Try:
- Comments
If you like baked pasta, you will find the perfect baked pasta in this collection of Baked Pasta Dishes for any Diet or try this Italian Wedding Egg Drop Soup for an upscale soup that's hearty.
Here's Why You'll Love this Dish
- quick and easy dinner that's on the table in less than 30 minutes
- inexpensive ingredients make this meal and option for times when you need to eat but don't want to break the bank
- great taste that all will love, kids included
- customizable ingredients mean that you can add any vegetable you want
- nutrient dish that's filled with nutrient dense foods
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Garbanzo Beans vs. Chickpeas
Really garbanzo beans and chickpeas are the same bean. They just have a different name. We have been eating these beans for several centuries and they are more widely known as Chickpeas. The term Garbanzo bean came from Spanish terminology. Regardless, beans whether chickpeas, kidney, soy are a stable in all cultures.
Are there Different Varieties of Kale?
I bet you never thought the day would come when you had to make a decision on what type of kale to use in a meal, let along in a pasta dish. Well, here we are. There are dozens of different types of kale variations. You can visit expertsure to learn more about the different types of kale.
In addition, if you don't have access to fresh kale or spinach, you also have the option to use greens from the freezer section. Frozen kale or spinach works very well in this dish for for pasta with chickpeas.
Why Simple Pasta Dishes are Better
What makes this pasta with chickpeas and kale so special? Simplicity. There is no sauce to make. This dish can literally be made and on the table in less than 30 minutes. You just need a few staples from the pantry like chickpeas and pasta and some frozen kale.
So what if you don't have chickpeas or kale or rigatoni? No problem. You don't need to worry your little head about it. You can interchange these ingredients for any kind of bean, any kind of green leafy vegetable like spinach and any kind of pasta.
Ingredients
This dish is made of few ingredients, included: chickpeas, kale, pasta, garlic, parmesan cheese, seasoning and some reserved pasta water.
For exact measurement details see recipe card...
How to Make Pasta with Chickpeas
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Drain and wash chickpeas and set aside.
In a large pot, bring water to boil, add salt and pasta.
Clean and cut the kale if you are using fresh kale. No need to thaw out frozen kale.
Meanwhile, in a large frypan, heat up olive oil and sauté garlic until fragrant. Add chickpeas and kale. Add salt, and pepper.
Sauté mixture until the kale has wilted and the ingredients meld together.
Place the drained pasta in the serving bowl and scoop the sauce over the pasta, add the cheese and mix well. If the pasta is too dry add in the reserved pasta water and combine. The pasta water will help to fully coat the pasta with the sauce because of the starch released from the pasta. Serve in a bowl, add more cheese if desired! Bon appetite!
Pasta and the Finish
You’ve gone through all this trouble to plan your meal. Don’t ruin it by making soggy pasta. Always cook your past as directed by the product instructions and remove the pasta when it’s al dente. Al dente means cooked but firm to the bite.
This chickpea and kale pasta dish combination is perfect for rigatoni or penne pasta. But, if you are not into rigatoni or penne, you can pretty much use any type of pasta like spaghetti, orecchiette, gnocchi, linguine, etc...
When I'm making a sauce or any type of addition to a past dish, I like to make the sauce or sauté the vegetables in a frypan. I'll cook it up in the frypan and then I'll add the pasta to the frypan and combine all the ingredients. If you do this, don't forget to save some pasta water.
Pasta water has starch that has been released by the pasta. That starch helps to allow the sauce or pasta topper to stick to the pasta as you mix it in the pan or in a bowl.
And, of course, top your pasta off with Parmigiano Reggiano cheese. Oh and by the way don’t buy cheese that comes in a jar in the grocery isle. All good cheese can be found in the deli-cheese section not on a shelf in an isle.
Storage
This pasta dish stores quite nicely, warmed up the next day. Remember to use an airtight container and store in the refrigerator for not more than 2 to 3 days.
To warm up, place in a skillet with a little bit of olive oil or warm up in the microwave.
Freezing leftovers is not recommended.
Top Tips
When I'm making a sauce or any type of addition to a past dish, I like to make the sauce or sauté the vegetables in a frypan. I'll cook it up in the frypan and then I'll add the pasta to the frypan and combine all the ingredients. If you do this, don't forget to save some pasta water.
Pasta water has starch that has been released by the pasta. That starch helps to allow the sauce or pasta topper to stick to the pasta as you mix it in the pan or in a bowl.
Substitutions and Variations
Here are some great variations to make this dish different:
- Hot Oil - add hot oil or chilli flakes to spice things up
- Black Eyed Peas - use a different type of bean like cannellini beans and make traditional pasta and fagioli
- Marinara Sauce - the beef hamburger can be replaced with a plant-based burger to make this vegetarian
This is another time when you can get creative. The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Side Dishes for Your Next Meal
Recipe Details
Pasta with Chickpeas and Kale
https://easyhomemaderecipes.caIngredients
- 15 oz pasta rigatoni or short pasta, cooked and drained
- 1 clove garlic
- ½ cups olive oil
- 1 tsp salt
- 100 oz chickpeas or garbanzo beans, drained
- 1 cups kale fresh or frozen
- ground pepper to taste
- ¾ cups pasta water reserved (prior to draining pasta)
- ½ cups parmesan cheese
Instructions
- In a large pot, bring water to boil, add salt and pasta. Clean and cut the kale if you are using fresh kale. No need to thaw out frozen kale.15 oz pasta, 1 cups kale
- Meanwhile, in a large frypan, heat up olive oil and sauté garlic until fragrant. Add chickpeas and kale. Add salt, and pepper. Check on pasta, stirring occasionally.1 clove garlic, ½ cups olive oil, 1 tsp salt, 100 oz chickpeas, ground pepper
- Sauté mixture until the kale has wilted and the ingredients meld together. Set aside and keep warm. You will want to remove pasta when it is slightly hard (al dente). Before you drain the pasta, remove about ¾ of the pasta water and place in the pasta serving bowl. (otherwise, reserve about 1 cup of the pasta water for use when combining all ingredients)¾ cups pasta water
- Place the drained pasta in the serving bowl and scoop the sauce over the pasta, add the cheese and mix well. If the pasta is too dry add in the reserved pasta water and combine. The pasta water will help to fully coat the pasta with the sauce because of the starch released from the pasta. Serve in a bowl, add more cheese if desired! Bon appetite!½ cups parmesan cheese
Nutrition
PIN it for later.
Other Recipes to Try:
- Pasta e Fagioli from the Lazy Slow Cooker
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