Vegetarian pasta with chickpeas and kale
2 serves
10 m
20 m
Ingredients
- 100 g wholemeal penne pasta
- 1 teaspoon olive oil
- ½ red onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary
- ¼ teaspoon chilli flakes
- 300 g no added salt chickpeas, drained and rinsed
- 2 cups chopped kale leaves
- 2 tablespoons lemon juice
- 1 tablespoon sun dried tomatoes, roughly chopped
- 8 cherry tomatoes, halved
- 2 tablespoons toasted pine nuts, to serve
- 2 teaspoons shaved parmesan cheese, to serve
- ¼ teaspoon chilli flakes, to serve
Method
Step 1
Cook pasta according to packet instructions until al dente. Drain, reserving ½ cup pasta water. Set aside.
Step 2
Heat oil in a frying pan over medium-high heat. Add onion, garlic, rosemary and chilli flakes and cook, stirring, for 3 minutes or until softened.
Step 3
Add chickpeas and cook for 2-3 minutes or until slightly browned.
Step 4
Add kale, lemon juice, sun-dried tomatoes, cherry tomatoes, pasta and pasta water and stir for 4-5 minutes or until the kale is partially wilted and pasta is well combined.
Step 5
To serve, divide pasta between 2 bowls and top with toasted pine nuts, parmesan cheese, and chilli flakes.
