Edible Jewels Kale, Black Olive And Chickpea Pasta

1. 1

   Bring a large pot of salted water to a boil on a high flame.

2. 2

   Remove the kale leaves from their stems. Wash and dry very well. Heat olive oil in a 12 inch saute pan on the stove. Add the kale and sprinkle very generously with garlic powder and saute til just wilted. Remove from pan and put aside in a bowl.

3. 3

   Saute the chickpeas with a tablespoon of black olive paste and splash of sweet balsamic vinegar. Let them roast becoming golden. Simmer and then put them aside in bowl along with the kale.

4. 4

   Start preparing the sauce in your skillet by adding the vegetable broth, olive paste, optional splash of lemon juice, and remaining balsamic vinegar. Let simmer and stir.

5. 5

   Boil the pasta and make sure it is VERY al dente. Transfer the cooked noodles directly from the pot, using a slotted spoon, into the sauce pan and add some pasta water. (Pasta water allows the sauce to thicken in consistency from the starch, bind to the noodles and also gives a nice subtle flavor.) Stir and let the sauce coat the pasta and absorb well. Transfer the cooked chickpeas and kale from the bowl and toss them in with the pasta in the skillet on a very low flame. (If you use brown rice pasta it must be rinsed well as it is very starchy; Do not rinse regular pasta)

6. 6

   Serve and savor!

* Per serving · 4 servings · Values may vary.