Creamy Linguine with Chickpeas and Kale
Ingredients
- 1/2 lb. linguine
- 1 small red onion, finely chopped
- 3 tbsp olive oil
- 1 tsp Māla Girl Sparkle Salt
- 1/2 tsp garlic powder
- 1/2 tsp red chili flakes
- 1 tbsp Māla Girl Fireball Basil
- 3/4 cup filtered water
- 1/4 cup full-fat coconut milk
- 1 15 oz. can crushed tomatoes
- 1 15 oz. can chickpeas, drained and rinsed
- 2 medium kale leaves
- 1/2 tbsp finely chopped fresh dill
Preparation
Cook linguine in salted water according to package directions for al dente, then drain.
Meanwhile, add the onions and olive oil to a large pan on medium heat. Stir and cook 6 to 8 min on medium low heat, stirring periodically.
Add Sparkle Salt, garlic powder, chili flakes, Fireball Basil, and 3/4 cup filtered water. Cook for 4 to 5 min as the liquid reduces by around half.
Add the coconut milk, crushed tomatoes, and chickpeas. Stir and let gently simmer for 2 to 4 min while you remove stems from kale and chop the leaves.
Add the kale and cooked linguine to the pan, and stir well to combine the ingredients.
Serve with fresh dill.
Tips
Feel free to substitute baby spinach (1 1/2 to 2 cups packed) for the kale if preferred.
