Recipes Ingredients Meat & Poultry Pork Recipes Chickpea, Sausage, and Kale Pasta 3.5 (176) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients ½ pound short pasta ¾ 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 ½ cup grated Parmesan Salt and pepper Lemon juice, for drizzling Directions 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. Bryan Gardner Rate it Print