Best 2 Easy Vegan Pasta With Kale And Chickpeas Recipes

Immerse yourself in a culinary adventure with our tantalizing collection of vegan pasta recipes, where taste and health harmoniously intertwine. From the vibrant "Easy Vegan Pasta with Kale and Chickpeas" to the delectable "One-Pot Creamy Vegan Pasta," each dish is a symphony of flavors and textures, carefully crafted to satisfy your cravings without compromising your principles.

Embark on a journey of culinary exploration as we guide you through a medley of tantalizing vegan pasta creations. Let your taste buds dance with the vibrant "Vegan Pesto Pasta" or delight in the comforting embrace of the "Creamy Vegan Pasta with Mushrooms." Experience the symphony of flavors in our "Roasted Red Pepper and Spinach Vegan Pasta" or savor the wholesome goodness of the "Vegan Pasta with Sun-Dried Tomatoes and Arugula."

Each recipe is a testament to the boundless creativity of vegan cuisine, showcasing the versatility of plant-based ingredients. Whether you're a seasoned vegan or embarking on a plant-based adventure, our collection caters to every palate and dietary preference. Let your taste buds embark on a culinary voyage, savoring the vibrant colors, aromatic herbs, and delectable textures that define these exceptional vegan pasta dishes.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN KALE AND CHICKPEA SOUP

Vegan Kale and Chickpea Soup image

A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!

Provided by rgansle

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

cooking spray
1 teaspoon minced garlic
¼ cup minced onion
1 quart vegetable broth, divided
4 cups chopped kale leaves
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
¼ teaspoon curry powder
1 cup almond milk

Steps:

Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 741.1 mg, Sugar 5.5 g

INDIAN KALE WITH CHICKPEAS

Indian Kale with Chickpeas image

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Steps:

Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g

Tips:

For the best flavor, use fresh kale. If you only have access to curly kale, remove the tough stems before chopping the leaves.
If you don't have chickpeas on hand, you can use another type of bean, such as black beans or kidney beans.
Feel free to add other vegetables to the pasta, such as diced carrots, bell peppers, or zucchini.
Add a dollop of vegan sour cream or yogurt to the pasta for a creamy sauce.
Serve the pasta with a side of crusty bread or a simple green salad.

Conclusion:

This easy vegan pasta with kale and chickpeas is a delicious and healthy meal that can be made in under 30 minutes. It's perfect for a quick weeknight dinner or a casual lunch. The pasta is packed with protein, fiber, and vitamins, and it's also a good source of iron and calcium. Plus, it's incredibly flavorful and satisfying. So next time you're looking for a vegan pasta recipe, give this one a try. You won't be disappointed!