Pasta with Chickpeas and Tuscan Kale

Pasta with chickpeas and Tuscan kale is a rustic and nutritious dish that embodies the flavors of homemade Italian cooking. Here is the recipe to prepare it:

Ingredients

• 200g of short pasta (for example, ditalini or orecchiette)
• 200g of cooked chickpeas (or if you prefer to use dried ones, soak them overnight and then cook them)
• 200g of Tuscan kale (Tuscan or other variety)
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)
• Vegetable broth or water as needed
• Grated Pecorino Romano cheese for serving (optional)

Preparation

1. Start by cleaning the Tuscan kale by removing the tough stems and cutting the leaves into strips.
2. In a large pan, sauté the chopped garlic (and red pepper flakes if using) in extra virgin olive oil until lightly golden.
3. Add the Tuscan kale to the pan and sauté for about 5 minutes.
4. Add the cooked chickpeas to the kale and stir, allowing the flavors to meld for another 5 minutes.
5. Pour in enough vegetable broth to cover and bring to a boil. You can crush some of the chickpeas with the back of a spoon to thicken the sauce.
6. In the meantime, cook the pasta in plenty of salted water following the package instructions to achieve an al dente texture.
7. Drain the pasta, reserving some of the cooking water.
8. Transfer the pasta to the pan with the chickpeas and kale, mixing well to combine the ingredients. If the mixture seems too dry, add some of the pasta cooking water.
9. Adjust the seasoning with salt and pepper and serve hot, with a sprinkle of Pecorino Romano cheese if desired.

Trivia

Tuscan kale, also known as “black kale” or “dinosaur kale,” is a vegetable typical of Tuscan cuisine. Rich in nutrients and with an intense earthy flavor, it is a fundamental ingredient in the traditional Tuscan soup “ribollita.” This simple and comforting preparation revisits its use in a contemporary way, while still maintaining deep roots in Italian comfort cuisine.