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:

  1. 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
  2. Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.
  3. 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:

Quickview
609 Calories
23g Protein
7g Total Fat
111g Carbs
100% Health Score
Limit These
Calories
609k
30%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
111g
37%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
238mg
10%

Get Enough Of These
Protein
23g
47%

Selenium
75µg
108%

Manganese
2mg
105%

Vitamin K
71µg
68%

Folate
209µg
52%

Vitamin C
33mg
40%

Fiber
10g
40%

Phosphorus
401mg
40%

Copper
0.69mg
34%

Vitamin A
1680IU
34%

Magnesium
114mg
29%

Iron
4mg
27%

Zinc
3mg
21%

Potassium
719mg
21%

Vitamin B6
0.4mg
20%

Vitamin B1
0.24mg
16%

Vitamin B3
3mg
15%

Vitamin B2
0.18mg
11%

Vitamin B5
0.89mg
9%

Calcium
88mg
9%

Vitamin E
0.95mg
6%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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