Pasta With Kale Chickpeas And Olives Recipes

INDIAN KALE WITH CHICKPEAS

Indian Kale with Chickpeas image

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Steps:

Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g

PASTA WITH CHORIZO, CHICKPEAS AND KALE

Pasta With Chorizo, Chickpeas and Kale image

Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.

Provided by Dawn Perry

Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and black pepper
8 ounces fusilli or other short pasta
1/4 cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
Shaved Manchego, for serving

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

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