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One Pot Chickpea Kale Pasta Recipe

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. 

One Pot Chickpea Kale Pasta Recipe in pan.


A friend of mine made my One Pot Cheesy Chicken Red Pepper Pasta the other day. Her family loved it, but I think she loved it the most. 

The reason?

Those two words that are music to a lot of people’s ears: one pot. I knew I had to create more one pot recipes like today’s One Pot Chickpea Kale Pasta Recipe.

She told me that she didn’t make many one pot meals but loved the fact that it all cooked in one little pot and she had minimal dishes to wash after her meal.

It reminded me how much I too, love one pot meals.

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.

The very next day I put this One Pot Kale Chickpea Pasta Recipe together and knew I had to share it with you guys.

One Pot Chickpea Kale Pasta Recipe with parsley.

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.

One Pot Chickpea Kale Pasta Recipe in bowl.

Oh and how about those cute little “ear” looking pasta called orecchiette.

I have an obsession with small pastas like orzo and orecchiette.

They are so cute and not overpowering in a dish like this.

They blend in to the vegetables and chickpeas and create a light, delicious dish. Kids love those cute little pastas too!

This One Pot Chickpea Pasta is finished off with a sprinkling of freshly grated parmesan cheese and parsley.

We loved this dish in my house. I hope you do too!

One Pot Chickpea Kale Pasta Recipe with tomatoes.


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 of 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.

One Pot Chickpea Kale Pasta Recipe with white bowl and napkin.


  • 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.

One Pot Chickpea Kale Pasta Recipe with spoon.

One Pot Kale Broccoli Chickpea Orecchiette Pasta - dinner

One Pot Kale Broccoli Chickpea Orecchiette Pasta

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

One Pot Kale Broccoli Chickpea Orecchiette Pasta mixes kale, broccoli, chickpeas, small orecchiette pasta and fresh parmesan cheese to create a protein packed, vegetarian dinner. You can feel good about putting this dish on the table for your family.


  • 2 Tablespoons olive oil
  • 1/4 Tablespoon chopped shallot
  • 3 garlic cloves, finely chopped
  • 8 oz. 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
  • 15 oz. can 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


  • Extra parmesan cheese
  • Freshly chopped parsley
  • Extra crushed red pepper


  1. 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.
  2. 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.
  3. Sprinkle with 1/2 cup fresh parmesan cheese {optional-not a vegetarian cheese}, fresh parsley and extra crushed red pepper flakes {for more spice}.
  4. Serve the pasta warm with a side salad and crusty bread.


Try using Canellini Beans or Great Northern Beans instead of chickpeas.

Mix up the cheese buy 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.

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Wednesday 3rd of January 2024

Oh, this looks amazing!


Thursday 4th of January 2024

Thank you! Hope you try it.

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