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