Vegan Rotini With Kale And Chickpeas Recipe

About this recipe

A hearty and nutritious vegan dinner featuring whole wheat rotini, tender kale, protein-packed chickpeas, and savory kalamata olives, all brought together with a touch of oregano and toasted pine nuts.

Ingredients

• 200G Natoora Organic British Green Kale
• - Mantova Extra Virgin Olive Oil Spray
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Cooks & Co Sliced Mushrooms
• 290G Kalios Kalamata Olives In Extra Virgin Olive Oil, 290G
• 50G Pepper Black Ground BWFO
• 308G Roasted Sunflower Seeds, 308G
• 500G Rummo Wholemeal Fusilli, 500G
• 500G Garofalo Fusilli Pasta
• 400G Whole Chickpeas In Water
• - Schwartz Italian Seasoning

Instructions

1. 1. Remove the center stem from the kale and discard. Wash and chop the kale leaves into bite-sized pieces and set aside.
2. 2. Toast 1/4 cup of sunflower seeds in a dry skillet over medium heat, stirring constantly until golden brown and fragrant. Set aside.
3. 3. Cook 8 oz of fusilli pasta according to package directions. Drain and set aside.
4. 4. Heat 1/2 teaspoon of olive oil in a large covered frying pan or Dutch oven over medium heat. Add 3 minced garlic cloves, 1 diced red bell pepper, and 4 sliced mushrooms. Sauté until softened, about 5 minutes.
5. 5. Gradually add the chopped kale to the pan, stirring frequently. Cover and cook until wilted and tender, adding small amounts of water as needed to prevent sticking. Continue until all the kale is cooked, about 7-10 minutes.
6. 6. Stir in 1 diced tomato, 1 cup of cooked chickpeas, 1/2 cup of halved kalamata olives, and 1 teaspoon of italian seasoning. Cook for an additional 5 minutes until heated through.
7. 7. Add the toasted sunflower seeds and season with 1/8 teaspoon of ground black pepper. Mix well.
8. 8. Combine the kale mixture with the cooked fusilli and toss to coat evenly. Serve warm.