Garlicky Roasted Chickpeas and Greens Pasta

Nov 8th

Garlicky is just a fantastic word.

In attempting to be budget and environmentally friendly, I try to go meatless every other night. Beans and cheese become the stars. Sometimes I will look at my husband’s plate after we’re done eating and there will be all these beans around the edge. I say, “you should really eat those, good protein”. And he usually whines something like “but you gave me so many!”. What?

Roasted chickpeas are a GREAT way to hide the beans, in a sense. They taste like salty crunchy somethings.. nuts maybe? They actually just taste like salty crunchy. By roasting them, though, you aren’t taking away ANY of the health. They are high fiber and high protein and perfect as a salad or pasta topping. Did I mention they’re insanely easy to make? You’ll see. So here is my super healthy, super cheap dinner that you should try soon, since it’s also super ridiculously delish.

Garlicky Roasted Chickpeas and Greens Pasta

Serves 2

Chickpeas

2 c. canned chickpeas, drained and rinsed

3 cloves garlic, pressed through garlic pressed or minced

3 tbsp. olive oil

1/2 tsp. salt

Pasta

8 oz. whole wheat pasta (I used fusilli, you could use a similar shape or anything you have) – 1 c. cooking water reserved

1/4 c. olive oil, divided

1 onion, diced

1 bunch greens (collard, kale, etc.), ribs removed and roughly chopped

1 tsp. salt and more to taste

pepper to taste

Parmesan cheese and chickpeas to serve

Cut along the ribs and then toss them. You will just have leaves left.


1. To roast chickpeas, preheat oven to 350. Drain chickpeas in a colander and rinse until the water coming from the colander is no longer bubbly. Dry chickpeas.

2. Put chickpeas into a 9 x 12 baking pan and toss with 3 tbsp. olive oil and pressed/minced garlic. Toss and place in the oven.

3. Roast for about 45 minutes or until golden brown. Sprinkle with salt, adding more to taste.  Let cool (they will get crunchy as they cool).

4. Bring pasta water to boil and add about 2 tsp. salt (it’s your only chance to flavor the pasta itself, says Rachel Ray). Cook pasta till al dente (literally means, “to the tooth”. There should be a bite to it, not quite done). Reserve 1 c. pasta liquid and drain pasta.

5. In a skillet, heat 2 tbsp. olive oil over medium high heat. Add onion and saute 5-8 min. or until soft and starting to turn golden.

6. Add greens and lower heat to medium. Add 1 tsp. salt. Saute until tender, about 10-15 minutes.

7. Add pasta to skillet along with about a half c. of the pasta water. Stir to coat and reduce heat to medium low. Let cook for several minutes, stirring occasionally.

8. Add remaining two tbsp. olive oil and stir. Salt and pepper to taste.

9. Plate pasta, topping with a generous handful of chickpeas and Parmesan cheese.

Garlicky Roasted Chickpeas and Greens Pasta

Serves 2

Chickpeas

2 c. canned chickpeas, drained and rinsed

3 cloves garlic, pressed through garlic pressed or minced

3 tbsp. olive oil

1/2 tsp. salt

Pasta

8 oz. whole wheat pasta (I used fusilli, you could use a similar shape or anything you have) – 1 c. cooking water reserved

1/4 c. olive oil, divided

1 onion, diced

1 bunch greens (collard, kale, etc.), ribs removed and roughly chopped

1 tsp. salt and more to taste

pepper to taste

Parmesan cheese and chickpeas to serve

1. To roast chickpeas, preheat oven to 350. Drain chickpeas in a colander and rinse until the water coming from the colander is no longer bubbly. Dry chickpeas.

2. Put chickpeas into a 9 x 12 baking pan and toss with 3 tbsp. olive oil and pressed/minced garlic. Toss and place in the oven.

3. Roast for about 45 minutes or until golden brown. Sprinkle with salt, adding more to taste.  Let cool (they will get crunchy as they cool).

4. Bring pasta water to boil and add about 2 tsp. salt (it’s your only chance to flavor the pasta itself, says Rachel Ray). Cook pasta till al dente (literally means, “to the tooth”. There should be a bite to it, not quite done). Reserve 1 c. pasta liquid and drain pasta.

5. In a skillet, heat 2 tbsp. olive oil over medium high heat. Add onion and saute 5-8 min. or until soft and starting to turn golden.

6. Add greens and lower heat to medium. Add 1 tsp. salt. Saute until tender, about 10-15 minutes.

7. Add pasta to skillet along with about a half c. of the pasta water. Stir to coat and reduce heat to medium low. Let cook for several minutes, stirring occasionally.

8. Add remaining two tbsp. olive oil and stir. Salt and pepper to taste.

9. Plate pasta, topping with a generous handful of chickpeas and Parmesan cheese.

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