Crispy Chickpea & Kale Parmesan Pasta
A comforting vegetarian pasta with crunchy roasted chickpeas, sautéed kale, lemon, and parmesan.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Pasta Base
- 12 oz pasta penne, rigatoni, or fusilli
- 1 can chickpeas 15 oz, drained and rinsed
- 2 tbsp olive oil divided
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bunch kale stems removed, chopped
- 3 cloves garlic minced
- 0.5 tsp red pepper flakes optional
- 1 lemon zested
- 0.5 cup Parmesan cheese freshly grated
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast at 425°F for 20–25 minutes until crispy.
- Sauté garlic and red pepper flakes in olive oil over medium heat until fragrant.
- Add kale and cook until wilted, about 3–4 minutes.
- Add cooked pasta, lemon zest, and parmesan. Toss to combine, adding pasta water if needed.
- Top with crispy chickpeas and serve immediately.
Notes
Best served fresh. For vegan version, use dairy-free parmesan or nutritional yeast.