Spaghetti with Garlic, Chickpeas & Braised Kale or Chard

Name: Spaghetti with Garlic, Chickpeas & Braised Kale or Chard
Ingredients: Salt and pepper to taste; Salt and pepper to taste; Grated Parmesan cheese; Juice of half a lemon; 1 large bunch of kale; 1 garlic bulb, cloves peeled and chopped; 1 garlic bulb, cloves peeled and chopped; 1 large onion, chopped; 2 cups (500 mL) cooked chickpeas, or a 19 oz (540 mL) can, rinsed and well drained; Canola or olive oil, for cooking; 1 Tbsp (15 mL) butter (optional); ½ to 1 lb (250 to 500 g) spaghetti or other pasta shape; Canola or olive oil, for cooking; ½ to 1 lb (250 to 500 g) spaghetti or other pasta shape

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Roasted chickpeas and chard go marvellously over pasta. In fact, this would probably be as delicious with quinoa, barley, or brown rice as well—or swap the Parmesan for other intensely flavoured cheeses, like aged Gouda or Asiago. Who says you have to start your spaghetti sauce with a pound of ground?

Ingredients

½ to 1 lb (250 to 500 g) spaghetti or other pasta shape
Canola or olive oil, for cooking

Method

Put a big pot of water on to boil, and cook the spaghetti. Meanwhile, heat a generous drizzle of oil in a heavy skillet, add the butter, if you’re using it, and sauté the onion and chickpeas for about 10 minutes, until soft and starting to turn golden. Add the garlic and cook for a few more minutes. Scoop out the chickpeas and set them aside in a bowl (don’t worry about getting all the onions—y