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Tomato, Greens, & Chickpea Pasta Recipe

Looking for an easy Tomato, Greens, & Chickpea Pasta recipe? Learn how to make Tomato, Greens, & Chickpea Pasta using healthy ingredients.

Submitted by agrizas

Makes 6 servings

Chickpeas are full of protein and fiber: just cup of these delicious beans gives you ⅓ of the fiber you need for one day. Collards are also full of vitamins and minerals?especially Vitamins A and C, and fiber?which we get almost all of with this recipe since the collards are only cooked for a few minutes. Try replacing oil with vegetable stock in most of your cooking to cut fat and calories. Enjoy this pasta with a salad for a balanced meal that is very satisfying and incredibly healthy!

Recipe Ingredients for Tomato, Greens, & Chickpea Pasta

0.25 cup Vegetable Stock
4 clove Garlic
1 medium Onions
8 oz Pasta Penne Rigate
3 tomato Tomatoes, Red, Ripe
1 cup Chickpeas (Garbanzos)
1/4 cup leaves, whole Basil, Fresh
0.25 tsp Pepper, Red Or Cayenne
0.5 tsp Kosher Salt
0.5 tsp Pepper, Black

Recipe Directions for Tomato, Greens, & Chickpea Pasta

  1. Wash and dry the collard greens and basil leaves. Remove the thick stems from the collards and throw them away, and then roughly chop the greens.

  2. Fill a medium pot with water and heat to boiling. Turn in off and place the tomatoes in the water for 30 seconds. Remove the tomatoes, run them under cold water to cool them, and then remove the skins, which should come off very easily. Remove the seeds and then chop the tomatoes into medium pieces.

  3. Chop the garlic very small and chop the onion into -inch dice.

  4. Drain and rinse the chickpeas, and then drain them again until well-dried.

  5. Add 2 Tbsp kosher salt to a large pot of water and heat to boiling. When it comes to a boil, cook the pasta according to the directions on the package. Try 1 noodle to see if you like the texture. When the pasta is done cooking, save 1/4-cup of the cooking water, and then drain the pasta in a colander. While waiting for the water to boil, begin cooking the other ingredients.

  6. In a large pan, heat 0.5 Tbsp of the olive oil over medium-high heat until hot but not smoking. Add the chickpeas and cook until them become crispy, about 4 minutes. Transfer them to a paper towel-lined plate to catch the remaining oil. Season them with salt and pepper. Wipe out the pan to remove any remaining oil and pieces from the chickpeas.

  7. In that same pan, add the vegetable stock and heat over medium. Add the garlic and crushed red pepper, and cook until the garlic begins to smell nice but is not browning, about 30 seconds. Add more stock as needed so the vegetables do not burn.

  8. Add the onions and vegetable stock, and cook them until golden (but not brown), about 4 minutes. Then add the tomatoes and cook until softened, about 3 minutes.

  9. Add the collard greens and cooking, stirring continuously, until completely wilted, about 5 minutes. Season with salt and pepper to taste. At the same time, tear up the basil leaves into small pieces.

  10. Add the cooked pasta, pasta water, and torn basil to the pan, and cook over medium heat until the water, pasta, and basil are mixed in well with the other ingredients.

  11. Spoon the pasta into serving dishes and top with the chickpeas.


Beans, Pasta, Tomatoes, Vegetables, First Course, Main Dish, Italian

Nutrition Facts
Serving Size 158.8g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 10% Vitamin C 32%
Calcium 5% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
86% confidence
  Good points
  • Very low in saturated fat
  • High in dietary fiber
  • High in thiamin
  • High in vitamin C
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