One Pot Chickpea Kale Pasta Recipe mixes kale, broccoli, chickpeas, small orecchiette pasta and fresh parmesan cheese to create a protein packed, vegetarian dinner recipe. You can feel good about putting this easy pasta dish on the table for your family.
Today’s One Pot Chickpea Kale Pasta Recipe is a great family meal that is also easy to make.
There are many things to love about this dish and they go beyond the fact that it cooks in one pot. For starters it uses kale, a superfood, that I enjoy using in soups, salads and pastas whenever possible. If kale isn’t your thing feel free to substitute spinach, arugula or whatever your favorite green is.
I also used broccoli and tomatoes with this dish because I thought the combination went well together and I like the nutritional benefits it gives my family. Since this dish is vegetarian, I added chickpeas to give the dish some protein.
Chickpeas are one of my favorite pulses to use in recipes.
Once again if chickpeas aren’t your favorite try a Great Northern Beans or canellini beans, both are good options with this One Pot Chickpea Kale Pasta Recipe.
We love making this One Pot Orecchiette with Sausage and Broccoli, One Pot French Onion Gnocchi and this One Pot Chicken Enchilada Pasta on repeat.
Recipe Ingredients
- Pasta: I use orecchiette pasta in this dish. My kids love the shape so it is always fun to use it when making these kind of meals. To make this healthier try a whole wheat pasta or even a lentil or chickpea pasta.
- Vegetables: Vegetables are always a nice addition to a pasta dish. I added onion, broccoli and tomatoes.
- Greens: Kale is added into this dish. You can use any variety of kale that you like. I chop it up before adding it into the dish.
- Chickpeas: I love adding chickpeas to pasta dishes. They make a great addition to this pasta recipe!
- Herbs: Fresh herbs are the perfect way to finish off a pasta dish. I added fresh curly parsley but you could also use Italian flat leaf parsley as well.
- Broth: Broth is added to help create a flavorful sauce. You can use vegetable to keep the dish vegetarian or chicken broth if that is all you have.
- Milk or Cream: Milk or cream helps to create a thicker, creamier sauce. You can skip it if you are trying to avoid dairy and the sauce will still be great. You might want to use a little flour to thicken the sauce.
- Cheese: The Parmesan cheese isn’t necessary but I like that it helps create a creamy, cheesy sauce. Plus who doesn’t love the flavor that cheese adds.
Please see the recipe card below for exact ingredient amounts and instruction
Recipe Modifications
- Beans: I used chickpeas in this dish but any bean will work. I especially like white beans.
- Vegetables: I added tomatoes and broccoli in this pasta dish. You can easily add so many other veggies like cauliflower, carrots, zucchini and bell peppers.
- Fresh Herbs: Fresh herbs are my favorite way to finish off a pasta dish. I added parsley but you can also use basil, thyme and thyme.
- Pasta: I used orecchiette, or as my kids call it “ear pasta.” I like the smaller to medium pasta shapes for this recipe but anything works! You can also try things like red lentil or chickpea pasta.
- Greens: I used kale in this pasta dish but any greens would be great including spinach, swiss chard or arugula.
How to Make One Pot Chickpea Kale Pasta
Step 1: Sauté Vegetables: In a large skillet heat the olive oil over medium-high heat. Add the shallot and garlic and sauté for 1-2 minutes, until fragrant. Add the orecchiette noodles, vegetable stock, milk, basil, oregano, red chili flakes {optional} and the chopped broccoli. Bring the pasta to a boil, cover and reduce the heat to a simmer for 9 minutes.
Step 2: Add Tomatoes, Chickpea and Pasta: Remove the lid, add the tomatoes and chickpeas and stir. Allow the pasta to cook another 6 minutes. Add the kale and continue to simmer until the kale is wilted and the liquid is almost absorbed and the pasta is fully cooked, about 4-5 more minutes.
Step 3: Add Cheese: Sprinkle with 1/2 cup fresh parmesan cheese {optional-not a vegetarian cheese}, fresh parsley and extra crushed red pepper flakes {for more spice}. Serve the pasta warm with a side salad and crusty bread.
Storage Tips
Store the pasta in an airtight container for up to 4 days. To reheat you can microwave or slowly reheat in a skillet. You might need to add a touch of broth or water to help thin out the sauce.
Recipe FAQ
I find that short pasta shapes like penne, rigatoni, fusilli, or orecchiette work well because they cook evenly and soak up the sauce nicely.
I suggest adding the kale in the last 5 minutes of cooking. It will wilt nicely without overcooking.
Stir the pasta frequently, especially as the liquid starts to reduce. Make sure there is enough water or broth when cooking pasta.
The pasta should be slightly firm and al dente but tender.
More Pasta Recipes
One Pot Kale Broccoli Chickpea Orecchiette Pasta
Ingredients
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 3 garlic cloves, finely chopped
- 8 ounces orecchiette pasta {use whole wheat pasta for a healthier dish}
- 2 1/2 cups vegetable broth
- 1/4 cup low fat milk {or milk of your choice, whole milk or half & half for a creamy texture}
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1/2 teaspoon red chili flakes – optional
- 3 cups kale, stems removed, roughly chopped
- 1 cup broccoli florets, chopped
- 1 15 ounce can of chickpeas, drained, rinsed
- 1/2 cup freshly grated parmesan cheese {optional-keep in mind if you use parmesan cheese it is not vegetarian}
- Salt and pepper to taste
Garnish:
- Extra parmesan cheese
- Freshly chopped parsley
- Extra crushed red pepper
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the shallot and garlic and sauté for 1-2 minutes, until fragrant. Add the orecchiette noodles, vegetable stock, milk, basil, oregano, red chili flakes {optional} and the chopped broccoli.
- Bring the pasta and vegetables to a boil, cover and reduce the heat to a simmer for 9 minutes.
- Remove the lid, add the tomatoes and chickpeas and stir. Allow the pasta to cook another 6 minutes.
- Add the kale and continue to simmer until the kale is wilted and the liquid is almost absorbed and the pasta is fully cooked, about 4-5 more minutes.
- Sprinkle with 1/2 cup fresh parmesan cheese {optional-not a vegetarian cheese}, fresh parsley and extra crushed red pepper flakes {for more spice}.
- Serve the pasta warm with a side salad and crusty bread.
Notes
- Try using Canellini Beans or Great Northern Beans instead of chickpeas. Mix up the cheese by trying mozzarella or even a smoked mozzarella.
- You can use whatever green you like from spinach to arugula in place of the kale.
- This pasta would be great with a spicy or mild sausage if you want to add meat.
Oh, this looks amazing!
Thank you! Hope you try it.
Found this searching for something to make for vegan dinner with the kale and broccoli I needed to use up. Oh, so very yummy, thank you! We love veggies, so halved the pasta amount (and thus liquid). I added mushrooms, used unsweetened almond milk instead of milk, and used nutritional yeast instead of cheese. Thank you so much – it was delicious and will make again!
I am glad you liked it! Thank you for sharing.