CHICKPEA, SAUSAGE, AND KALE PASTA
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
PASTA WITH KALE, CHICKPEAS AND OLIVES
This is one of my favorite pasta dishes. It was adapted from a recipe in "Wild About Greens" by Nava Atlas. I made some changes to be more in line with a Nutritarian eating style. If you don't have pine nuts, sliced almonds or sunflower seeds will work as well. You can also substitute green olives if you don't have kalamata. When I freeze this, I omit the pasta and cook it fresh later.
Provided by Anne Sainz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- If desired, toast pine nuts in dry skillet. Stir constantly and watch carefully, they burn easily. Set aside.
- Cook pasta according to directions. Drain and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil and sauté garlic, pepper and mushrooms until soft, adding small amounts of water as needed to prevent sticking.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking. Continue cooking until kale is tender.
- Add tomatoes, chickpeas, olives and oregano and cook until heated through.
- Add nuts and pepper.
- Mix with pasta and serve.
Nutrition Facts : Calories 541.7, Fat 12.8, SaturatedFat 1.3, Sodium 186.6, Carbohydrate 91.8, Fiber 18, Sugar 9.9, Protein 24.4
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
More about "pasta with kale chickpeas and olives recipes"
CHICKPEAS AND KALE IN SPICY POMODORO SAUCE - FOOD
From foodandwine.com
4.1/5 (14)
- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
EASY KALE PASTA WITH CHICKPEAS | A MIND "FULL" MOM
From amindfullmom.com
4.9/5 (15)Total Time 20 minsCategory Main CourseCalories 296 per serving
- Bring a large pot of water to a rapid boil. Heavily salt with kosher salt and add in pasta. Cook the pasta for 1 minute less than the package directions state. When pasta has finished cooking, drain pasta, reserving 1/2 cup cooking liquid. DO NOT RINSE the pasta!
- While the pasta is cooking, heat 1 tablespoon in a large, deep skillet over medium-high heat. Add the kale and saute for 3-4 minutes, until it begins to wilt down. If it does not fit in the pot all at once, add by gradual handfuls, stir and allow it to wilt down, then add more. Once all of the kale is added and has wilted down, add the garlic, oregano, crushed red pepper flakes, and a pinch of salt and pepper; cook for 30 seconds.
- Add the wine and chickpeas to the skillet and bring to a boil. Reduce heat and cook until most of the liquid has evaporated off. Add in the vegetable broth, ¼ cup reserved pasta water, and cooked pasta, tossing to combine. Cook until the pasta is finished cooking and the pasta absorbs most of the liquid, adding up to ¼ cup more pasta water if needed as it finishes cooking.
- Turn off the heat and finish with the fresh lemon juice, additional tablespoon of olive oil, and Parmesan if using.
LINGUINE WITH KALE AND CHICKPEAS | POPSUGAR FOOD
From popsugar.com
CREAMY VEGAN KALE & CHICKPEA PASTA - THE BAKING FAIRY
From thebakingfairy.net
CHICKPEA PASTA WITH MUSHROOMS & KALE RECIPE | EATINGWELL
From eatingwell.com
4.7/5 (3)Total Time 30 minsCategory Healthy Vegetarian Pasta RecipesCalories 340 per serving
EASY GUACAMOLE - MIA KOUPPA, GREEK RECIPES AND MORE
From miakouppa.com
GREAT MEAL TRAIN RECIPES FOR SOMEONE WHO'S SICK OR IN NEED
From realsimple.com
BRAISED CHICKPEAS - FOOD WITH FEELING
From foodwithfeeling.com
SPAGHETTI AGLIO E OLIO WITH LOTS OF KALE RECIPE | BON APPéTIT
From bonappetit.com
CHICKPEA PASTA | FOODBYMARIA RECIPES
From foodbymaria.com
20 EASY VEGAN KALE RECIPES – HAPPY MUNCHER
From happymuncher.com
BEST CHICKPEA AND KALE RIGATONI RECIPE — HOW TO MAKE CHICKPEA …
From goodhousekeeping.com
HOW TO MAKE GORDON RAMSAY'S FAVORITE EASY PASTA DISH
From insider.com
15 EASY KALE RECIPES - PLANT BASED SCHOOL
From theplantbasedschool.com
12 DELICIOUS AND HEALTHY PASTA RECIPES - THE HEALTHY …
From thehealthymaven.com
GREEN PASTA SAUCE (QUICK & EASY RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
THIS 1-POT ITALIAN COMFORT DISH IS A PERFECT MONEY SAVING MEAL
From abcnews.go.com
EASY ONE-POT CHICKPEAS AND PASTA WITH SPINACH
From allourway.com
SPAGHETTI WITH CHICKPEAS & KALE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CREAMY KALE PASTA RECIPE - PINCH OF YUM
From pinchofyum.com
CASCATELLI PASTA WITH "CHORIZO", KALE & CHICKPEAS
From abbotsbutcher.com
THIS KALE AND CHICKPEAS RECIPE IS A TASTY DELIGHT - DIY CANDY
From diycandy.com
MEDITERRANEAN CHICKPEA PASTA BAKE | UP BEET KITCHEN
From upbeetkitchen.com
R/RECIPES ON REDDIT: PASTA WITH MUSHROOMS, PEAS, SAUSAGE AND …
From reddit.com
LOW CALORIE PASTA RECIPES FOR THOSE COUNTING CALORIES | GOODTO
From goodto.com
25+ HEALTHY DINNER RECIPES FOR FEBRUARY | EATINGWELL
From eatingwell.com
30 BEST CANNED HERRING RECIPES FOR A BUSY WEEKNIGHT
From comidaa.com
PASTA WITH GREENS, CHICKPEAS, AND OLIVES | VEGKITCHEN
From vegkitchen.com
You'll also love