Written for one request, published for everyone
Lemon chickpea and kale pasta
Pasta tossed with crushed chickpeas, garlic-chilli oil, wilted kale, lemon and parmesan.
- Total
- 25 min
- Hands on
- 15 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 620 kcal
- Protein
- 24 g
- Fat
- 22 g
- Carbs
- 80 g
Method
Step 1 of 10
Bring a large pot of salted water to a rolling boil.
Salt
What ‘ready’ looks like Step 2 of 10
Slice the garlic and tear the kale into bite-size pieces.
Garlic
Kale, stalks removed
Step 3 of 10
Add the pasta to the boiling water and cook until al dente, about 9 minutes.
Short pasta
Step 4 of 10
Warm the oil in a wide pan over low heat and cook the garlic and chilli flakes for 2 minutes until pale gold.
Olive oil- Garlic
Chilli flakes
What ‘ready’ looks like Step 5 of 10
Add the chickpeas, crush about half of them with a spoon, and fry for 4 minutes.
Chickpeas, drained
Step 6 of 10
Drop the kale into the pasta water for the last 3 minutes of cooking.
- Kale, stalks removed
Step 7 of 10
Scoop out a mugful of the pasta water.
Step 8 of 10
Drain the pasta and kale and tip them into the chickpea pan.
- Short pasta
- Kale, stalks removed
Step 9 of 10
Add a splash of pasta water and toss over medium heat until glossy and coating.
What ‘ready’ looks like Step 10 of 10
Off the heat, stir in lemon zest and juice, the parmesan, salt and pepper.
Lemon
Parmesan, grated- Salt
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.