Kale, Chickpea and Carrot Rigatoni
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Kale, Chickpea and Carrot Rigatoni

Kale, Chickpea and Carrot Rigatoni

Ingredients

Method

  • 3 tbsp olive oil
  • 1 chopped onion
  • 1 finely chopped carrot
  • 2 chopped garlic cloves
  • 2 rosemary sprigs
  • Pinch of chilli flakes
  • 1 tbsp tomato paste
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 250g rigatoni or similar
  • 200g shredded kale, stems discarded
  • Fry the onion, carrot and some seasoning in half the oil for 8 mins or until golden. Stir in the garlic, chilli flakes and rosemary sprigs, fry for 3 mins more, then add the tomato paste and cook for another minute. Pour in the tinned tomatoes, half a tin of water and the drained chickpeas, then cook for 15 mins or until the sauce has thickened.
  • Mash about half the chickpeas with a fork in the sauce, and season to taste. Cook the pasta in boiling salted water until al dente, adding the kale to the pasta water for the final 2 mins of cooking time. Drain, reserve a cup of the cooking water, then add the kale and pasta to the sauce. Loosen with a splash of cooking water, season well with salt and pepper, and serve with a drizzle of the remaining olive oil.
35 mins
4 serving

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