When I’m in the mood for something that is simple, delicious, and healthy. I think of chickpeas, kale and of course, pasta. I love this dish, because it is easy to put together. If you use organic frozen kale and organic canned chickpeas, the only thing that really has to be cooked is the pasta. Saute some onions, garlic and red pepper flakes in olive oil, toss in yhe chickpeas and pasta and you have a beautifully delicious lunch, that only took minutes to make.
1 pound package Orecchiette
1/4 cup extra virgin olive oil
1/4 cup onions, diced
3 cloves garlic minced
pinch or two red pepper flakes
15 ounce can 1 1/2 cups cooked chickpeas, drained and rinsed
2 cups of frozen kale
1 tablespoon fresh lemon juice
Garnish with red pepper flakes and lemon zest
- Prepare pasta based on packaging instructions. Before pasta is done, set aside 1/4 cup of the pasta water. I use this to keep the pasta from drying out at the end of cooking.
- While the pasta is cooking, heat the olive oil in a sauté pan over medium heat. Add the garlic, onions and red pepper flakes. Cook for just a minute or so, just before the garlic begins to become golden. Season with salt and pepper. Add the chickpeas and toss to coat. Cook the chickpeas for about 3 to 4 minutes. Add the kale, and toss until it begins to wilt.
- Once the pasta is done, drain it. Add the pasta into the sauté pan, add pasta water land toss to coat.
- Remove from the heat and top with some lemon zest, basil and red pepper flakes. ( optional ).