Kale Pasta with Chickpeas
Delicious and healthy pasta with five SIRT food ingredients.
Ingredients
Kale Pasta:
- 150 g buckwheat pasta *
- 3 tbsp olive oil
- 3 cloves garlic thinly chopped
- 1 chilli thinly chopped
- 0,5 lemon {zest only}
- 1 tsp rosemary
- 1 can chickpeas {weighing approx. 200g}
- 100 g fresh kale cut into small pieces
- salt
- black pepper
Vegan Parmesan**:
- 50 g walnuts
- 1 tbsp nutritional yeast
- 0,25 tsp salt
- 4 pinches garlic powder
Instructions
- Cook the buckwheat noodles in a pot of water as per the packet instruction. When cooked, drain but keep half a cup of the pasta cooking water.
- Prepare the vegan parmesan: place all the ingredients in a small food processor and blitz until it becomes a coarse powder.***
- In a big frying pan, heat the olive oil on medium heat: add the garlic, chilli, lemon zest and rosemary, fry gently for 2-3 minutes, stirring often.
- Add the chickpeas, season well with salt and pepper, and fry for 2-3 minutes.
- Add the kale and fry for further 3 minutes, stirring occasionally. Add the cooked pasta and a quarter of the pasta water, season. If the dish is still too dry, add more water.
- Serve with the vegan parmesan.
Notes
* If you are not a fan of buckwheat pasta, you can exchange it for a wholemeal one; it will be still healthy.
** From the above ingredients, you will get more vegan parmesan than you need for this dish. You can keep the rest in an airtight container and use it within a week.
*** Depending on your liking, you can make the vegan parmesan coarser or finer {on my photos, you can see both; I prefer the coarser option as it adds texture and crunch}.
Tried this recipe?Let us know how it was!