Hearty Chickpea & Pasta Stew with Greens

Total Time
40 min
15 min
25 min
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!


Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, yellow, chopped

Garlic clove

3 clove(s), minced

Canned tomato paste

1 Tbsp

Dried oregano

1 tsp

Kosher salt

1 tsp

Black pepper

¼ tsp

Crushed red pepper flakes


Canned whole peeled tomatoes

28 oz

Canned chickpeas

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

Fresh baby spinach

2 cup(s)


½ medium


  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