Easy Vegan Pasta With Kale And Chickpeas Recipes
EASY VEGAN PASTA WITH KALE AND CHICKPEAS
These is one of my go-to recipes for a quick, healthy midweek meal though it is good enough for guests, too. We eat a lot of garlic in our family, but you can of course reduce the amount.
Provided by Rita
Categories Spaghetti
Time 22m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.
- Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.
Nutrition Facts : Calories 692.2 calories, Carbohydrate 113.2 g, Fat 17 g, Fiber 10 g, Protein 24 g, SaturatedFat 2.4 g, Sodium 305.1 mg, Sugar 3 g
VEGAN CHICKPEAS WITH KALE AND CILANTRO-LIME
Don't let the curry mislead you into believing that it will overwhelm the plate! All the ingredients add a touch of the Near East, blended with a southwestern flair. Double this recipe for a main course. As posted, it is an appetizer for 4.
Provided by Marskall01
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
- Mix chickpeas and fava beans together in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
- Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 27.8 g, Fat 4.6 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 0.6 g, Sodium 373.1 mg, Sugar 2 g
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
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