2 Tbsp grapeseed oil
2 cups cooked chickpeas (garbanzo beans), drained
2 bunches kale (I used Lacinto), chopped thin
1 onion, diced
4 cloves garlic, minced
1 jalepeno pepper, finely diced
4 Tbsp sun-dried tomatoes packed in olive oil, sliced
1/2 tsp garlic powder
1/2 tsp crushed red pepper (optional)
Juice of one lemon (about 3 Tbsp)
Salt and Pepper to taste
1 package of Brown Rice spaghetti (or whole wheat pasta)
2 Tbsp Olive Oil
1-2 Tbsp Nutritional Yeast
To prepare, bring a large pot of water to boil and make pasta according to package instructions. In a large saute pan, heat grapeseed oil over medium heat and add diced onion. Saute the onion allowing it to soften and brown slightly for about 5-7 minutes, add the jalepeno and garlic and stir for about one minute until garlic is fragrant. Add kale and stir to coat in the oil and onion mixture, add the chick peas, tomatoes, season with garlic powder, crushed red pepper, salt and pepper. Cover and cook over medium heat until kale is tender, about 10-15 minutes. Once kale is tender, add lemon juice and adjust seasonings to taste, reduce heat to low and cover until pasta is cooked. Once pasta is done, reserve 1 cup of pasta water, drain pasta, rinse (rinsing rice pasta removes starch, making it less sticky and easier to incorporate the sauce) and return to the pot. Drizzle pasta with olive oil, 1/2 cup of pasta water, nutritional yeast and salt, stir to combine. Add kale mixture to the pasta with the remaining pasta water, stir well. Serve with another drizzle of olive oil and sprinkling of nutritional yeast.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.