These is one of my go-to recipes for a quick, healthy midweek meal though it is good enough for guests, too. We eat a lot of garlic in our family, but you can of course reduce the amount.

Rita

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Recipe Summary

prep:
5 mins
cook:
17 mins
total:
22 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving about 1 cup of cooking water.

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  • Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 1 minute. Add kale and cook, stirring constantly, until wilted, about 3 minutes.

  • Stir cooked spaghetti into the skillet. Add nutritional yeast. Add enough of the reserved cooking water to create a thick sauce. Stir well. Add chickpeas and heat until warmed, 2 to 4 minutes. Season with salt and pepper.

Nutrition Facts

692 calories; protein 24g 48% DV; carbohydrates 113.2g 37% DV; fat 17g 26% DV; cholesterolmg; sodium 305.1mg 12% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/31/2018
Really quick and easy dinner Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/31/2018
Really quick and easy dinner Read More
(1)
Rating: 5 stars
09/13/2019
I want to make it!! Read More
Rating: 5 stars
05/28/2020
Was unsure whether to drain the chic peas or not Read More
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