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Chickpea, Sausage, and Kale Pasta


Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

  • Servings: 4

Photography: Bryan Gardner

Source: Everyday Food, October 2013


  • 1/2 pound short pasta
  • 3/4 pound Italian sausage meat
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 tablespoons minced garlic
  • 1 can (15.5 ounces) rinsed and drained chickpeas
  • 5 cups ribbed and shredded kale
  • 1/2 cup grated Parmesan
  • Salt and pepper
  • Lemon juice, for drizzling


  1. Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

Reviews Add a comment

  • Rachel Feuerbach
    21 NOV, 2013
    Made this tonight -I had the kale on hand and got sausage and pasta when I was at the store. I forgot the chickpeas and substituted pinto beans. It was still delicious!
  • soxfan71
    9 OCT, 2013
    This recipe is definitely a keeper. I used chorizo since I had it on hand. Next time I'll reserve some of the pasta water - the pan dried out a little as the kale was wilting, and I had to add water. So tasty - even the kids loved it!
  • Sanditiger
    8 OCT, 2013
    Add a little white wine and then some chicken stock and you have a great soup on a cold day (or add to leftovers the next day)
  • Swamy
    7 OCT, 2013
    Great dish, easy to make, complete meal in one dish. Wondering whether deglazing with white wine could kick it up a notch?
  • sally_annie
    14 SEP, 2013
    Absolutely delicious! Nice combination of textures and flavors. It's a keeper!