Easy Vegan Pasta with Kale and Chickpeas

Ingredients

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Garlic

  Raw

  5 cloves, minced or 15g

• Kale

  Scotch, raw

  2 cup, chopped or 134g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until al dente, about 12 minutes. Drain, reserving about 1 cup of cooking water.
2. 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.
3. 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.

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