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Vegetarian pasta with chickpeas and kale

Vegetarian pasta with chickpeas and kale


2 serves

10 m

20 m


  • 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


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.

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