This recipe is liked by 0 person(s). |
Kale and chickpea pasta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Ingredients: | |
One 14 oz box | whole wheat pasta |
12 large leaves | kale, about 2 cups when shredded |
4 tablespoons | olive oil |
1 medium | onion, diced |
Crushed red pepper, to taste | |
4 cloves | garlic, peeled and minced |
2 tablespoons | bottled, pickled capers + 2 tablespoons of cape juice |
2 cups | drained, rinsed, canned chickpeas |
1/2 cup | water |
1/2 | grated parmesan cheese |
In a large pot, bring water to a boil. Salt the water. When water reaches a rolling boil, add pasta and cook till al dente.
While pasta is cooking, rinse kale, and remove tough ribs. Stack the kale leaves, roll them up and cut into thin shreds. Set aside.
Heat oil in a large skillet. Add onion and cook on medium heat till the onions soften, about 5 minutes. Then add pepper and garlic. Cook for 30 seconds. Add capers, caper juice, chick peas, and white wine. Let mixture boil.
When most of the wine has evaporated, add the water. Cook on medium low heat for about 2 minutes, while mashing some of the chickpeas. Add more water for a thinner sauce. Stir in parmesan and turn off heat. Add salt if needed. When pasta is almost done, dunk the shredded kale into the pasta pot. Let pasta and kale boil for about 10 seconds. Drain.
Toss pasta and kale with chickpea mixture and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe