Kale and chickpea summer pasta

14th October 2016

Kale and chickpea summer pastaPrep 5 minutes, cooking 10 minutes 

spaghetti pasta - half of the packet 
handful of kale
1 can of chickpeas
2 cloves of garlic
pure virgin coconut oil
olive oil for drizzling
half of lemon for juice
black pepper to taste
and if you fancy adding other veggies I highly recommend trying this yellow variety of green beans - adds extra colour and crunch 

How to make it:
Boil pasta in a pan with a pinch of sea salt and a drizzle of olive oil, so it doesn't stuck together while cooking.
In a separate pan boil water and add kale, just for a few minutes so it gets a bit softer, if you're using green/yellow beans add them too. 
In a large frying pan melt 2 table spoons of coconut oil and when hot add crushed garlic. Fry for a minute. Add previously cooked kale and if using green/yellow beans, fry for few minutes. Add chickpeas, drained and rinsed in water before adding. Again fry just till the chickpeas get soft and add a bit of olive oil to taste - the oils will create the sauce for your pasta so if the coconut oil evaporates add more olive oil. Take off heat, sprinkle with black pepper - to taste, and squeeze the lemon juice again depending on how strong you like it. Mix pasta with the vegetables and enjoy! I also sometimes sprinkle the dish with chia seeds, which adds extra crunch and omega 3 boost! Hope you/your family asks for few helpings like my boys do.