This dish was inspired by one I enjoyed in Puglia. Cicerchia (chee-cher-kee-ah), an unusual legume that resembles a flat chickpea, had been simmered with wild chicory and tossed with whole wheat linguine. My version includes meaty kale and easily available chickpeas, which I cook with garlic and hot pepper. The nutty flavor and chewy, somewhat coarse texture of whole wheat or farro linguine complement the chickpeas and vegetables perfectly.

Whole Wheat Linguine with Kale and Chickpeas is a satisfying and nutritious pasta dish that combines the earthy flavors of kale and the protein-rich goodness of chickpeas. This recipe is a perfect choice for those looking to incorporate more wholesome ingredients into their meals. The tender kale and hearty chickpeas create a flavorful and hearty sauce that coats the whole wheat linguine, providing a delightful combination of textures and tastes. With a touch of garlic, red pepper, and Pecorino Romano cheese, this dish is both comforting and delicious. Whether you’re a fan of plant-based meals or simply looking to add more greens to your diet, this Whole Wheat Linguine with Kale and Chickpeas recipe is sure to satisfy your cravings and leave you feeling nourished.

Serves 6 to 8

INGREDIENTS

• Salt
• 12 ounces kale, trimmed
• 2 large garlic cloves, finely chopped
• Pinch of crushed red pepper
• ⅓ cup extra-virgin olive oil, plus more for drizzling
• 2 cups drained cooked chickpeas (see recipe), or drained canned chickpeas
• 1 pound whole wheat or farro linguine
• ½ cup freshly grated Pecorino Romano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. Add the kale and cook for 5 minutes. Remove the kale with a slotted spoon or tongs, reserving the cooking water for the pasta. Let the kale cool, then chop it into small pieces.
3. In a deep skillet large enough to hold all of the ingredients, cook the garlic and red pepper in the oil over medium heat for 1 minute, or until the garlic is golden.
4. Add the chickpeas to the skillet and cook, stirring, for 5 minutes.
5. Stir in the chopped kale and a pinch of salt. Lower the heat, cover the pan, and cook for 10 more minutes, or until the kale is tender. Add a little of the cooking water if the sauce seems dry.
6. Meanwhile, return the reserved vegetable cooking water to a boil. Add the linguine, stir well, and cook, stirring often, until al dente. Drain.
7. Add the cooked linguine to the skillet with the chickpeas and kale. Turn the heat up to high and toss well.
8. Add the grated Pecorino Romano cheese to the skillet and toss again.
9. Serve the pasta immediately, drizzled with a little extra-virgin olive oil.

Enjoy your delicious and nutritious kale and chickpea linguine!

SERVING SUGGESTIONS:

1. Garnish with Fresh Herbs: Sprinkle some freshly chopped parsley or basil over the pasta before serving to add a burst of freshness.
2. Add a Squeeze of Lemon: Squeeze some fresh lemon juice over the dish to brighten the flavors and add a touch of acidity.
3. Top with Toasted Pine Nuts: Toasted pine nuts can add a delightful crunch and nutty flavor to the dish. Sprinkle them on top just before serving.
4. Serve with Grated Parmesan: Offer grated Parmesan cheese on the side, allowing guests to sprinkle it over their pasta according to their taste preferences.
5. Pair with a Side Salad: Serve the pasta alongside a refreshing green salad dressed with a light vinaigrette to add some extra freshness and balance to the meal.
6. Enjoy with Crusty Bread: Serve warm, crusty bread on the side to mop up any delicious sauce left on the plate.