Posts Tagged ‘chickpeas’

I am no use at clever names.  I envy people who can come up with them.  This was lying in the clippings file that was recently cleaned out.  Since last night was the first time I made it, I didn’t tweak with it much.  The kids and Jeff were full of suggestions to improve it next time.  We were all pleasantly surprised at how much we liked the kale.


  • 1 lb whole wheat pasta (we had penne so that’s what we used)
  • 1 bunch kale, chopped. (make sure to remove the thick stalk from the center)
  • 1 can chick peas, drained and rinsed
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 Parmiggiano cheese, grated
  • 1/2 cup white wine (we had a bottle of Savignon Blanc in the fridge but any dry white wine will work)
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • salt and pepper


  • Cook pasta according to directions on package and set aside keeping warm while the kale cooks.
  • Heat olive oil in a deep saute pan.  Add the garlic and let cook 2 – 3 minutes or until golden.  Stir often so it doesn’t burn.
  • Add the chopped kale. Depending on your pan you might need to add it in batches.  As it cooks, it will wilt down releasing moisture.  Stir often.
  • Season with salt, pepper and red pepper flakes.
  • Let the kale cook down for about 5 minutes.
  • Add the chickpeas and stir.
  • Pour in the cream.  Bring to a boil.
  • Add the wine and the lemon juice.
  • Let cook another 3 – 5 minutes.
  • Toss it into a large serving bowl and add the pasta, butter and cheese.  Mix it all together and serve.





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