This zesty and colorful pasta dish showcases two of my favorite foods...chickpeas and kale! Lightly sautéed in a light, but robustly flavored broth, kale and garbanzo beans (chickpeas), are then mixed with tri-colore fusilli pasta. This enticing dish makes a satisfying weeknight meal.
That's-a-Spicy Kale and Chickpea Pasta
Makes 4 servings
1 large sweet onion, thinly sliced
1 tablespoon extra-virgin olive oil
1/2 cup, plus 3 tablespoons spring or filtered water, plus more as needed
1 teaspoon Italian seasoning blend
1/2 heaping teaspoon smoked paprika
12 ounces tri-colore fusilli, or your favorite pasta variety
1 small bunch dinosaur (lacinato) kale, washed, thick stems removed, and chopped
1 can (15 to 16 ounces) chickpeas (garbanzo beans)
1/2 large vegan bouillon cube, crumbled
1/2 teaspoon crushed red pepper
Put the onion, olive oil, 3 tablespoons water, 1 teaspoon Italian seasoning, and smoked paprika in a large sauté pan. Cover, and cook, stirring occasionally, over medium heat for 10 minutes, adding more water, if the pan becomes dry.
Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, until just al dente. Drain the fusilli.
While the pasta cooks, add the kale, chickpeas, bouillon, and crushed red pepper to the onion mixture, and stir to combine. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 5 to 7 minutes, or until the kale is just wilted, and the chickpeas are cooked through.
Add the fusilli to the sauce and gently stir to combine. Let cook 30 seconds to one minute. Serve piping hot with crusty bread on the side.