Garbanzo Bean And Kale Pasta Recipe 455

GARBANZO BEAN AND KALE PASTA RECIPE - (4.5/5)

Garbanzo Bean and Kale Pasta Recipe - (4.5/5) image

Provided by á-72964

Number Of Ingredients 7

Ingredients

2 cans garbanzo beans
1/2 white onion
2 tbsp garlic
Whole grain rotini
Kale (chopped)
Olive oil
Lemon juice

Steps:

-Boil the rotini according to box instructions. -Chop the onion, mince the garlic, rinse and drain the garbanzo beans. - Add onion, garlic, and garbanzo beans to pan with olive oil. Cook for 10 minutes. -Remove garbanzo mixture from the pan and set aside. -Drain the pasta and reserve ¼ cup of the pasta water. Add kale to the pan and ¼ cup of the pasta water and cover. Cook for 10 minutes or until tender. -Add pasta and garbanzo beans back to pan. Toss with lemon juice.

KALE AND CHICKPEA (GARBANZO BEAN) PASTA

Kale and Chickpea (Garbanzo Bean) Pasta image

A delicious one-pan pasta that makes for a quick vegetarian weeknight meal packed with essential vitamins and nutrients.

Provided by Recipe by Lauren Harvey at www.edibleink.org

Categories dinner lunch

Time 30m

Number Of Ingredients 13

Ingredients

3 cloves garlic (peeled and sliced)
1 small can (15 oz) chickpeas (garbanzo beans)
2½ cups dried pasta (shells, bowties or elbows)
¾ teaspoon black pepper
¼ teaspoon salt (plus more as needed)
1 teaspoon dried rosemary
2 tablespoons Nutritional Yeast (substitute ¼ cup parmesan cheese)
3 cups tightly packed kale, trimmed and de-ribbed
2 teaspoons tomato paste
1 heaping teaspoon capers
1 teaspoon hot sauce (optional)
Extra Virgin Olive Oil (as needed)
Zest of one small lemon.

Steps:

Peel and chop the garlic. Wash and derib the kale and roughly chop. Drain and rinse the chickpeas. Zest the lemon. Set aside all ingredients until ready to use.
Fill a pot with water for the paste. Add 2 tablespoons of salt. Cover and bring to a boil. Have your pasta ready to add to the water once it boils. While waiting for the water to boil, proceed with the steps below. Once water is boiling, add pasta and cook according to package directions.
Drain and rinse the chickpeas. In a large heavy-bottomed skillet (preferably cast iron, but stainless steel also works) over medium heat coat with olive oil. Add rosemary. Sauté for 3 minutes, then add tomato paste and chopped garlic. Sauté for 5 minutes, stirring occasionally.
Add chickpeas to the pan, along with salt, pepper, kale, capers, optional hot sauce and ¼ cup water. Lower heat and cover, allowing to simmer for 10 minutes and stirring occassionally. The kale should wilt and get brighter in color.
Add pasta to the pan with kale and chickpeas. Sprinkle Nutritional Yeast, or parmesan cheese, depending on your preference. Add lemon zest. Drizzle with olive oil and mix until well-combined.
Serve with a sprinkle of red pepper flakes, if desired.

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