Recipe: Spaghetti with Kale, Chickpeas and Crispy Garlic

Last updated: March 28, 2022, at 10:03 a.m. PT

Originally published: March 28, 2022, at 8:28 a.m. PT

Spaghetti with Kale, Chickpeas and Crispy Garlic


  • 8 cloves garlic, divided
  • 3 tablespoons olive oil
  • 12 ounces whole-wheat spaghetti
  • 1 large shallot, diced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 oz) can chickpeas, drained/rinsed
  • 1 bunch Tuscan kale, stems removed, leaves chopped
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
  • ½ cup shredded parmesan cheese


  1. Thinly slice 6 of the garlic cloves and chop the other two. Set aside separately.
  2. Heat oil in a skillet over medium-low heat and add garlic in an even layer.
  3. Cook, stirring continuously for about 2 minutes – or until lightly golden brown.
  4. Remove from heat and use a slotted spoon to transfer garlic to a paper towel-lined plate, keeping the oil in the skillet.
  5. Cook spaghetti according to package directions – reserving 1 cup of the cooking liquid before draining.
  6. Return skillet with the reserved oil over medium heat. Add shallot, red pepper flakes, and remaining 2 cloves garlic, stirring for one minute.
  7. Add chickpeas, kale, and lemon zest and season with salt and pepper – cooking until kale has wilted.
  8. Add the spaghetti and lemon juice to the pan and toss to combine.
  9. Add ½ cup pasta water and toss again.
  10. Add the parmesan and toss again – adding a little more pasta water if needed.
  11. Serve garnished with crispy garlic and a bit more parmesan cheese if desired.



Category: Recipes