Plain Jane with Chickpeas

This is a nice, mildly savory, wholesome way to get a good protein combo, plus kale in the body, in one pot.  Simple, delicious.


  • around a 1/2 lb. fresh kale, cut to ribbons, stems striped out
  • pasta, about a lb. dry
  • medium yellow onion
  • 2 or 3 cloves garlic (more can only make it better)
  • 1 tbs. of olive oil
  • 1 can of chickpeas, or equivalent


  1. put pasta water on to boil
  2. wash kale, remove midveins and stems, cut into ribbons
  3. dice garlic and onions
  4. don’t forget to put the pasta in water, once boiling!
  5. saute the garlic and onion in olive oil while the pasta cooks until onions begin to become clear
  6. add chickpeas (1 can, drained and rinsed) and the kale to the garlic onion mixture, sprinkle with salt, “fold in” the kale while continuing to cook til kale is wilted
  7. add a splash of lemon juice to the kale mixture
  8. drain the pasta, add a little to the bottom of each bowl, and top with a layer of kale mixture
  9. mix up 1 cup of vegetable boullion per bowl and pour over the pasta/kale layers (if you re-use the pasta cooking water to make your boullion, make sure it is not too salty!)
  10. Optional: Sprinkle with shredded parmesan

Eat it, but … take. your. time.

Thanks to the Smirnow-Bir Family for this one.  We tried it for ourselves at a pot luck last weekend, and brought very little home.  Some of that was a hit in a thermos for lunch for our 4-year old.  Then, tonight, to the last of the leftovers, we added some other leftover spaghetti sauce and this was crazy good all over again.

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