Spaghetti with chickpeas, kale, and preserved lemon | Recipe Cart
Preserved lemon adds an intense briny note to this quick fresh pasta dish, while chickpeas lend hearty protein. Presto: satisfying dinner on the table in about
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Ingredients
- 7 ounces fresh whole wheat spaghetti
- 1 or 2 cloves organic peeled fresh garlic
- 1 wedge preserved lemon
- 1 cup cooked chickpeas
- 3 ounces ricotta salata
- 1 tablespoon tomato paste
- 1 teaspoon red chile flakes (optional)
- 1 cup vegetable broth
- ¼ pound organic shredded kale or other leafy greens
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