Kale and chickpea pasta recipe
Created by The Tesco Recipes team
Grab some storecupboard ingredients and veggies to whizz up this super-tasty kale pasta dish that's simple and healthy. Curly kale adds an earthy, peppery kick, while the chickpeas add a buttery creaminess. If you don't need the dish to be dairy-free and veggie, you could always add some grated Parmesan to serve.
See method- Serves 4
- Takes 35 mins
- 478 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, scrubbed and finely chopped
- 2 garlic cloves, finely chopped
- 2 fresh rosemary sprigs
- pinch of crushed chillies
- 1 tbsp tomato purée
- 400g tin finely chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 250g rigatoni
- 180g curly kale, tough woody stems discarded
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 478.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 66.6gProtein 16.1gFibre 11.6g
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Method
- Heat half the oil in a frying pan over a medium heat and fry the onion and carrot with a pinch of salt for 8 mins or until lightly golden. Add the garlic, rosemary sprigs and chillies and fry for another 2 mins. Squeeze in the tomato purée, stir through and cook for 1 min.
- Pour in the tinned tomatoes, then fill the tin half-full with water and swirl into the pan. Bring to a simmer, stir in the chickpeas, then cook for 13-15 mins until rich and thickened. Use a potato masher to lightly mash half the chickpeas into the sauce
- Meanwhile, cook the pasta to pack instructions, adding the kale for the last 2 mins. Drain, reserving a mugful of pasta water. Add the pasta and kale to the sauce, with enough of the reserved water to loosen. Season to taste, stirring over a low heat, then divide among bowls. Finish with a twist of black pepper and drizzle with the remaining oil to serve.
- See more Pasta recipes
