Chickpea Pasta

This protein-rich 💪 chickpea pasta recipe combines chickpeas, tender kale and aromatic spices in a hearty sauce that's ready in just 30 minutes. The perfect quick dinner that doesn't compromise on nutrition or flavor.

Course Pasta

Cuisine Plant-Based

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 586kcal

Author Maria Koutsogiannis

Ingredients

3/4 of a box of pasta
4 tbsp olive oil
1 white onion chopped
2 garlic cloves minced
19 oz 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