Orecchiette with Kale and Chickpeas

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.

Orecchiette with Kale and Chickpeas

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

Orecchiette with Kale and Chickpeas


  • 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 ).


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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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