Tuscan Chickpea Pasta


Okay, some liberties were taken with this recipe.

In Tuscany, they would probably be eating fresh homemade pasta and talking fast with hand gestures about soccer and cars and having mustaches. In my kitchen, I’m using boxed pasta, talking fast with clawing gestures about Panda Cam, and so far having no luck in the mustache department. This is a loose but very tasty variation on the classic Italian dish pasta e fagioli (pasta with beans in a tomato sauce). Using chickpeas instead of white beans THIS qualifies as the next motherflippin’ way to love a chickpea (to read about the 50 ways to love a chickpea project, click here). Capisce?


Tuscan Chickpea Pasta

  • 1 box whole grain pasta
  • 2-3 Tablespoons olive oil
  • 5-6 large leaves Tuscan kale, chopped
  • 2 large tomatoes, chopped (or canned!)
  • 1 bell pepper, chopped
  • 1 can chickpeas, drained & rinsed
  • smoked pepper seasoning*
  • salt and pepper to taste

1. In a large pot, bring plenty several cups of water to boil. Salt the water. When the water reaches a rolling boil, add the pasta, and cook until the pasta is soft but not overcooked. Drain and set aside.

2. Heat a large pan over medium heat and add the olive oil. Once hot, add the chopped red pepper and sauté 3-4 minutes. Add the chopped tomato, chickpeas, and smoked seasoning, plus a splash of water if necessary to loosen it up. Cook 8-10 minutes, or until a chunk sauce forms. Add the chopped kale and cook for 3-4 minutes, or until tender. Remove from heat and mix to combine with the pasta. Salt and pepper to taste. Serve hot.

*I’ve mentioned this before, but it’s one of my FAVORITE seasonings to add to everything. Read about Trader Joe’s offering here.

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