One Pot Chickpea Kale Pasta Recipe

Name: One Pot Chickpea Kale Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 shallots (finely minced); 3 garlic cloves (finely chopped); 8 ounces orecchiette pasta {use whole wheat pasta for a healthier dish}; 2 1/2 cups vegetable broth; 1/4 cup low fat milk {or milk of your choice (whole milk or half & half for a creamy texture}); 1/2 cup cherry tomatoes (halved); 1 teaspoon dried oregano; 1 teaspoon basil; 1/2 teaspoon red chili flakes - optional; 3 cups kale (stems removed, roughly chopped); 1 cup broccoli florets (chopped); 1 15 ounce can of chickpeas (drained, rinsed); 1/2 cup freshly grated parmesan cheese {optional-keep in mind if you use parmesan cheese it is not vegetarian}; Salt and pepper to taste; Extra parmesan cheese; Freshly chopped parsley; Extra crushed red pepper

One Pot Kale Broccoli Chickpea Orecchiette Pasta mixes kale, broccoli, chickpeas, small orecchiette pasta and fresh parmesan cheese to create a protein packed, vegetarian dinner.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories366

Ingredients

4 servings

2 tablespoons olive oil
2 shallots (finely minced)
3 garlic cloves (finely chopped)
8 ounces orecchiette pasta {use whole wheat pasta for a healthier dish}
2 1/2 cups vegetable broth
1/4 cup low fat milk {or milk of your choice (whole milk or half & half for a creamy texture})
1/2 cup cherry tomatoes (halved)
1 teaspoon dried oregano
1 teaspoon basil
1/2 teaspoon red chili flakes - optional
3 cups kale (stems removed, roughly chopped)
1 cup broccoli florets (chopped)
1 15 ounce can of chickpeas (drained, rinsed)
1/2 cup freshly grated parmesan cheese {optional-keep in mind if you use parmesan cheese it is not vegetarian}
Salt and pepper to taste

Garnish:

Extra parmesan cheese
Freshly chopped parsley
Extra crushed red pepper

Method

1
In a large skillet heat the olive oil over medium-high heat. Add the shallot and garlic and sauté for 1-2 minutes, until fragrant. Add the orecchiette noodles, vegetable stock, milk, basil, oregano, red chili flakes {optional} and the chopped broccoli.
2
Bring the pasta and vegetables to a boil, cover and reduce the heat to a simmer for 9 minutes.
3
Remove the lid, add the tomatoes and chickpeas and stir. Allow the pasta to cook another 6 minutes or until the pasta is soft.
4
Add the kale and continue to simmer until the kale is wilted and the liquid is almost absorbed and the pasta is fully cooked, about 3-4 more minutes.
5
Sprinkle with 1/2 cup fresh parmesan cheese}, fresh parsley and extra crushed red pepper flakes {for more spice}.
6
Serve the pasta warm with a side salad and crusty bread.

Notes

Try using Canellini Beans or Great Northern Beans instead of chickpeas. Mix up the cheese by trying mozzarella or even a smoked mozzarella. You can use whatever green you like from spinach to arugula in place of the kale. This pasta would be great with a spicy or mild sausage if you want to add meat.