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Kale and chickpea pasta recipe

Kale and chickpea pasta recipe

6 ratings

Created by The Tesco Real Food 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

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
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2010kj
    478kcal     24%

  • Fat

    14g 20%

  • Saturates

    2g 10%

  • Sugars

    11g 12%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 66.6g Protein 16.1g Fibre 11.6g

Method

  1. 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.
  2. 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
  3. 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.

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