Name: Recipe "Spaghetti with Chickpeas & Kale"
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 cloves garlic (divided); 3 tbsp olive oil; 12 oz spaghetti; 1 large shallot (finely chopped); 0.25 tsp crushed red pepper flakes; 15 oz chickpeas (rinsed and drained); 1 bunch dinosaur kale (ribs and stems removed, chopped); 1 large lemon (zest); to taste kosher salt; to taste black pepper; 1 large lemon (juice); 0.5 cup shredded Parmesan cheese; for serving chopped fresh basil; for serving extra parmesan cheese; for serving lemon wedges

Why This Spaghetti with Chickpeas and Kale Is My Weeknight Go-To

I love a good spaghetti night, and this spaghetti with chickpeas and kale is one of my favorites. It’s an easy vegetarian pasta that comes together in 30 minutes using mostly pantry staples. The combination of tender chickpeas, wilted kale, and crispy garlic chips makes every bite satisfying. My kids actually ask for seconds when I make this, which never happens with other greens.

3 Reasons You’ll Love This Easy Vegetarian Pasta

Great for busy weeknights, it’s ready in just 30 minutes.
Uses mostly pantry ingredients, so you can make it anytime.
Crispy garlic chips add a satisfying crunch that really makes this dish stand out.

Key Ingredients for This Pantry Pasta

Garlic: You’ll use 8 cloves, 6 thinly sliced for chips and 2 minced for the base. The chips add a nutty, crispy topping that’s worth the extra step.
Chickpeas: One 15-ounce can, drained and rinsed. They add protein and a creamy texture that balances the kale.
Dinosaur Kale: Also called lacinato or Tuscan kale. It’s more tender than curly kale and wilts quickly without becoming tough.

What You’ll Need to Make This 30-Minute Dinner

Large skillet (nonstick works well for garlic chips)
Large pot for boiling pasta
Colander
Slotted spoon or heatproof spatula
Microplane for lemon zest

Tips for Making the Best Spaghetti with Chickpeas and Kale

When you fry the garlic chips, keep the heat at medium-low and stir constantly. They’ll turn golden in about 2-3 minutes, watch them closely because they burn fast. Don’t toss the oil after you remove the chips; it’s infused with garlic flavor and becomes the base for the sauce. Also, reserve a full cup of pasta water before draining. You might not need all of it, but it’s better to have extra on hand to loosen the pasta if it gets sticky.

How to Get Perfect Texture in This Healthy Pasta Recipe

For the best texture, cook the kale just until it’s wilted, about 3 minutes. Overcooking will make it mushy. When you add the drained spaghetti to the skillet, toss it with tongs and add the lemon juice and pasta water gradually. The starch in the water helps the sauce cling to the noodles. If the pasta seems dry, add more water a tablespoon at a time until it looks glossy.

4 Ways to Change Up This Vegetarian Spaghetti

If you don’t have dinosaur kale, regular curly kale works, just remove the tough stems and chop the leaves smaller. For a gluten-free version, use your favorite gluten-free spaghetti. To add more heat, increase the crushed red pepper flakes to 1/2 teaspoon. This dish is also great with a handful of cherry tomatoes thrown in during the last minute of cooking for a pop of acidity.

How to Serve Spaghetti with Chickpeas and Kale

Top each bowl with the crispy garlic chips, a generous sprinkle of Parmesan, and some fresh chopped basil. A squeeze of lemon juice right before serving brightens everything up. This spaghetti pairs well with a simple green salad dressed with lemon vinaigrette or some crusty bread to soak up any extra sauce.

How to Store Leftover Spaghetti with Chickpeas and Kale

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the liquid, so when you reheat it, add a splash of water or reserved pasta water to bring back the moisture.

Can You Freeze This Pantry Pasta Dish?

You can freeze this spaghetti for up to 2 months. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Thaw overnight in the fridge before reheating.

Best Ways to Reheat This 30-Minute Dinner

The best way to reheat is in a skillet over medium heat with a splash of water. Cover and stir occasionally until warmed through. The microwave works, but the texture won’t be as nice, the pasta can turn mushy.

Frequently Asked Questions About Spaghetti with Chickpeas and Kale

Can I use regular kale instead of dinosaur kale?

Yes, curly kale works fine. Just remove the tough stems and chop the leaves into smaller pieces so they wilt quickly.

Can I make this recipe vegan?

Absolutely. Omit the Parmesan cheese or use a vegan alternative. The dish is still flavorful with garlic chips and lemon.

How do I keep the garlic chips from burning?

Keep the heat at medium-low and stir constantly. They go from golden to burnt quickly, so remove them from the oil as soon as they turn light brown.

Can I add protein like chicken or sausage?

Definitely. Cooked Italian sausage, shredded chicken, or even shrimp would be great additions. Just stir them in with the kale and chickpeas.

Recipe

Spaghetti with Chickpeas & Kale

This easy vegetarian pasta is super satisfying and made with pantry ingredients! You can have this healthy dinner on the table in 30 minutes!

easyVegetarian

10 min

Prep Time

20 min

Cook Time

30 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

641 kcal

Calories

Ingredients

Servings

8 cloves garlic, divided
3 tbsp olive oil
12 oz spaghetti
1 large shallot, finely chopped
0.25 tsp crushed red pepper flakes
15 oz chickpeas, rinsed and drained
1 bunch dinosaur kale, ribs and stems removed, chopped
1 large lemon, zest

to taste kosher salt
to taste black pepper
1 large lemon, juice
0.5 cup shredded Parmesan cheese
for serving chopped fresh basil
for serving extra parmesan cheese
for serving lemon wedges

Instructions

1
Thinly slice six of the garlic cloves. Line a plate with a paper towel and set off to the side.
2
Heat the olive oil in a large skillet over medium heat. Add the garlic slices to the hot oil; they should slightly sizzle when you put them in the skillet. Use a heatproof spatula to spread them out in a thin, even layer.
3
Reduce the heat to medium-low. Continue cooking the garlic, stirring continuously and turning the slices often, making sure they don’t stick together. Cook for about 2 to 3 minutes or until the garlic slices are golden brown in color. Turn off the heat and quickly remove the garlic slices from the pan with the spatula or a slotted spoon and place on the paper towel lined plate. Spread them out so they aren’t sticking together. Don’t discard the remaining oil in the skillet.
4
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. *Reserve 1 cup of the pasta water before draining. Use a colander to drain well.

5
While the spaghetti is cooking, finely chop the remaining two garlic cloves. Heat the skillet with the remaining oil over medium heat. Add the shallot and chopped garlic and cook for 2 minutes. Add the crushed red pepper flakes, chickpeas, chopped kale, and lemon zest. Season with salt and pepper, to taste. Cook, stirring occasionally, until the kale is wilted, about 3 minutes.
6
Add the drained spaghetti into the skillet. Add the lemon juice and stir with tongs until well combined. Add ½ cup pasta water and toss again. Add the shredded Parmesan cheese and toss. If the pasta is sticking together, you can add more pasta water until desired consistency is reached. Season with additional salt and pepper.
7
To serve, place spaghetti with chickpeas and kale on a plate or bowl. Garnish each serving with garlic chips, basil, Parmesan cheese, and lemon wedges, if desired. Serve warm.

Nutrition (per serving)

641kcal

Calorie breakdown

Protein19%121 kcal

Fat25%162 kcal

Carbohydrates56%363 kcal

How this was calculated — 12 of 15 ingredients matched

garlicGarlic, raw60 kcal

olive oilOil, corn, peanut, and olive398 kcal

spaghettiSpaghetti, spinach, dry1266 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

chickpeasChickpeas (garbanzo beans, bengal gram), mature seeds, raw1607 kcal

dinosaur kaleKale, raw35 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

shredded Parmesan cheeseCheese, parmesan, hard470 kcal

chopped fresh basilBasil, fresh0 kcal

extra parmesan cheeseCheese, parmesan, hard4 kcal

lemon wedgesLemon peel, raw0 kcal

Serving size ≈ 180 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: easy, nutFree, pantry-friendly, quick, Skillet, vegetarian

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