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Chard and Chickpea Pasta
CHARD AND CHICKPEA PASTA

A quick and easy vegetarian meal good for the whole family.

Total time
30 mins

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 4 servings
  • 12 Pound Pasta whole wheat spaghetti
  • 18 Oz Chickpeas
  • 1 Tablespoon Olive Oil
  • 6 Clove Garlic minced
  • 2 Teaspoon Rosemary finely chopped
  • 1 Pinch Red Pepper Flakes
  • 1 Bunch Swiss Chard trimmed and cut cross-wise into 1-inch pieces
  • 3 Tablespoon White Wine
  • 3 Oz Parmesan cheese
PREPARATION
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package. Reserve a 1/4 cup of the cooking liquid before draining the pasta. Rinse and drain the chickpeas. Heat the olive oil in a non-stick saute pan over medium heat. Add the garlic, rosemary, and 1 pinch red pepper flake and cook for about a minute or until fragrant. Pour in the wine and 2 tablespoons water and stir in the Swiss chard. Cook until the greens are wilted. Stir in the chickpeas and salt and pepper to taste. Stir in the pasta and a tablespoon or two of the pasta cooking water. Serve topped with freshly grated cheese.

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This recipe also calls for: Swiss chard

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