Spelt Pasta with Chickpeas, Kale & Cherry Tomatoes Recipe – Quick & Easy

Last Updated on 4 months by Neha Deshmukh

Spelt Pasta with Chickpeas, Kale & Cherry Tomatoes Recipe – Quick & Easy

Introduction

Okay, friends, let me tell you about this pasta. It’s become a total weeknight staple at my place! I first made it when I was craving something bright, healthy, and fast – you know those nights? This spelt pasta with chickpeas, kale, and cherry tomatoes delivers on all fronts. It’s packed with flavour, comes together in under 30 minutes, and honestly, feels good to eat. It’s a little Mediterranean sunshine in a bowl, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another pasta dish. It’s a vibrant, wholesome meal that’s perfect for busy evenings. Here’s why I think you’ll adore it:

• Quick & Easy: Ready in just 20 minutes!
• Healthy & Nutritious: Packed with protein, fibre, and vitamins.
• Bursting with Flavour: The combination of sweet cherry tomatoes, earthy kale, and a hint of spice is incredible.
• Versatile: Easily adaptable to your preferences (more on that later!).

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tbsp olive oil
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 250g cherry tomatoes, halved
• 1 tbsp tomato paste
• 0.5 tsp red chili flakes (or more, to taste!)
• 2 cups boiling water
• 1.5 cups cooked chickpeas
• 150g dry spelt spaghetti or Bucatini
• 1 cup Tuscan kale, chopped
• 1 cup spinach
• 1 tbsp lemon juice
• 1 lemon zest
• 2 tbsp Parmigiano-Reggiano, grated
• 0.5 cup fresh basil, chopped
• Sea salt, to taste
• Black pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Spelt Pasta: I love spelt pasta for its nutty flavour and slightly chewy texture. It’s also a great source of fibre. If you can’t find spelt, whole wheat pasta works beautifully too.
• Tuscan Kale (Cavolo Nero): This kale is a bit more tender than curly kale, which is why I prefer it here. But honestly, any kale will do in a pinch! Just massage it a little with the olive oil to help soften it up.
• Parmigiano-Reggiano: A little goes a long way with this stuff! It adds such a lovely salty, umami flavour. Don’t skimp if you can help it.
• Chili Flakes: I’m a bit of a chili head, so I always add a generous pinch. Feel free to adjust the amount to your liking – or leave them out altogether if you prefer a milder dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped celery and sauté for about 2 minutes, until it starts to soften. Then, toss in the minced garlic and cook for another minute until fragrant. Don’t let it burn!
2. Add the halved cherry tomatoes, tomato paste, chili flakes, salt, and pepper to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
3. Pour in the boiling water and add the cooked chickpeas. Bring to a simmer, then cover the pan and let it cook for another 5-7 minutes. This helps the flavours meld together beautifully.
4. Now, add the spelt pasta to the pan. Stir well to ensure it’s submerged in the liquid. Cook according to the package directions, usually around 8-10 minutes, or until al dente. Add a little more water if the sauce gets too thick.
5. Stir in the chopped Tuscan kale and spinach. Cover the pan again and let the greens wilt for 2-3 minutes. They’ll shrink down quite a bit!
6. Finally, stir in the lemon zest, lemon juice, and grated Parmigiano-Reggiano. Give it a good mix to combine everything. Garnish with fresh basil and serve immediately.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste as you go and adjust the seasoning as needed.
• If you’re using curly kale, massage it with a little olive oil before adding it to the pan to help tenderize it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply omit the Parmigiano-Reggiano or substitute it with a vegan Parmesan alternative. Nutritional yeast also adds a cheesy flavour!
• Gluten-Free Adaptation: Use your favourite gluten-free pasta.
• Spice Level Adjustment: Add more or less chili flakes to control the heat. A dash of cayenne pepper also works well.
• One-Pot Variation: For even easier cleanup, you can make this entirely in one pot! Just add all the ingredients (except the basil) to a large pot and cook until the pasta is al dente.

Serving Suggestions

This pasta is delicious on its own, but here are a few ideas for serving it:

• Serve with a side of crusty bread for soaking up the sauce.
• Add a dollop of Greek yogurt or vegan yogurt for extra creaminess.
• Pair it with a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is spelt pasta healthier than regular pasta? Yes, spelt pasta is generally considered healthier than regular pasta because it’s higher in fibre, protein, and certain vitamins and minerals.
• Can I use other types of kale in this recipe? Absolutely! Curly kale, Lacinato kale, or even red kale will work.
• Can this dish be made ahead of time? It’s best enjoyed fresh, but you can prep the vegetables and chickpeas ahead of time to save time on busy weeknights.
• What can I substitute for Parmigiano-Reggiano for a vegan option? Nutritional yeast, vegan Parmesan, or a sprinkle of toasted pine nuts are all great substitutes.
• How can I adjust the cooking time for different types of pasta? Always refer to the package directions for the specific pasta you’re using. Check for doneness a minute or two before the recommended cooking time.