Garlic Quinoa Spaghetti with Chickpeas and Kale

  • My 27th birthday is two months away and I’m feeling not so healthy.  Maybe its time I stop eating ice cream everyday.  Should I give away my Costco size stash of gummy bears and Sour Patch Kids?  Am I too old to have Peanut Butter Captain Crunch cereal for breakfast?

    Okay, that may be a little too extreme.  I can’t give those things up.  Maybe the cereal, but definitely not the ice cream.  So to ease into adulthood and start eating healthier, I am going to add more vegetables into my diet.

    I found this intriguing box of quinoa-corn blend pasta as Whole Foods Market.  Its a great gluten-free and vegan alternative.  I just wanted to try it because I love quinoa and corn separately on their own and I was curious how they would taste together.  As you have noticed from the pictures, this pasta is super yellow.  It must be from all the corn in the pasta.  While boiling the pasta, the cooking liquid will also turn bright yellow.  Don’t be alarmed.
    I don’t see many recipes with whole chickpeas.  I’m used to having chickpeas (also known as garbanzo beans) pureed into hummus.  Its nice to have it cooked and play an integral part in the dish.  Chickpeas are so savory and rich.  The kale adds a nice earthy flavor.  My favorite part of this dish is the ludicrous amount of garlic!
    This is a delicious vegetarian dish that you can easily make vegan by omitting the cheese.  With simple and tasty recipes like this, I don’t mind eating healthier.

    Garlic Quinoa Spaghetti with Chickpeas and Braised Kale, adapted from Spilling the Beans
    serves 4


    8 oz Ancient Harvest Quinoa Spaghetti, or any spaghetti of your choice

    1 medium onion, chopped

    15 oz can of chickpeas (garbanzo beans), drained and rinsed

    2 garlic bulbs, cloves peeled and minced

    1 large bunch of kale, roughly chopped

    grated Parmesan cheese

    salt and pepper, to taste

    olive oil, for cooking


    1. Follow directions on pasta box for basic cooking instructions.  Drain spaghetti, reserving about half a cup of the cooking liquid.

    2.  Oil heavy skillet and heat.  Once skillet is hot, saute onions and chickpeas until onions are soft and chickpeas have developed color.  Add half of the garlic and cook until fragrant.  Remove mixture from skillet and set aside.

    3.  Add a little more oil to skillet.  Add remaining garlic and cook until fragrant.  Add all the kale and toss with the garlic.  Add 1/4 of water (more if necessary) and cover.  Reduce heat and let cook for about 8-10 minutes until kale is tender.

    4.  Once kale is cooked, toss in chickpea mixture and cooked spaghetti on low heat.  Add some of the reserved pasta liquid.  Mix in pan until heated through.  Season generously with salt and pepper.  Serve with Parmesan cheese, if desired.

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    Sunday Morning Banana Pancakes

    I am a huge fan of the Quinoa Pasta, I love the combination of Kale and Chickpeas!


    Unique and looks yummy too!

    Angie's Recipes

    A simple but very tasty and healthy meal!

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