Hearty Chickpea & Pasta Stew with Greens
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Have all of your ingredients prepped and ready to go and this veggie-and-bean-packed pasta stew comes together fast. Buy store-bought chopped kale for ease. If you like spice, kick up the heat with a little more crushed red pepper flakes. Add an extra splash of bright flavor with a squeeze of lemon or sherry vinegar just before serving. A sprinkle of Parmesan cheese or a little Pecorino Romano is also delicious!
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 medium, yellow, chopped
Garlic clove
3 clove(s), minced
Tomato paste
1 Tbsp
Dried oregano
1 tsp
Kosher salt
1 tsp
Black pepper
¼ tsp
Crushed red pepper flakes
⅛ tsp
Canned whole peeled tomatoes
28 oz
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Vegetable broth
3 cup(s)
Uncooked whole wheat elbow macaroni
1 cup(s)
Fresh Tuscan kale
2 cup(s), or other kale variety, roughly chopped
Baby spinach
2 cup(s)
Lemon
½ item(s), large
Instructions
1
Heat the oil in a Dutch oven or large heavy-bottomed pot over medium heat. Sauté the onion until soft, 3 to 4 minutes. Add the garlic, and cook until fragrant, stirring, about 30 seconds. Add the tomato paste, oregano, salt, pepper, and crushed red pepper, and cook, stirring often, 2 to 3 minutes.
2
Add the tomatoes and chickpeas, and carefully smash the tomatoes using the back of a wooden spoon. Add the broth, cover, and bring to a boil over high heat. Stir in the pasta and kale, reduce the heat to medium-low, and cook as directed on the package until the pasta is tender. Stir in the spinach until just wilted. Serve with a squeeze of fresh lemon juice.
3
Serving size: about 1 ⅓ cups
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