Spaghetti with Chickpeas & Kale
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti tossed with chickpeas, kale, garlic, and red pepper flakes finished with lemon and parmesan. This is a vegetarian pasta with protein from legumes and quick cooking for a weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 cloves garlic, (divided)
- 3 tablespoons olive oil
- 12 ounces spaghetti
- 1 large shallot, (finely chopped)
- ¼ teaspoon crushed red pepper flakes
- 15 oz chickpeas, (rinsed and drained)
- 1 bunch dinosaur kale, (ribs and stems removed, chopped)
- Zest of 1 large lemon
- Kosher salt and black pepper, (to taste)
- Juice of 1 large lemon
- ½ cup shredded Parmesan cheese
- Chopped fresh basil, (extra parmesan cheese, and lemon wedges, for serving, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 413mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.