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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.

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