Crispy Chickpeas, Mushroom, & Kale Pasta

Ingredients

• 1 can of chickpeas, washed, strained, and dried

• 3 tablespoons olive oil

• 1/2 teaspoon garlic powder

• Salt to taste

• 1/2 teaspoon black pepper

• 2 cups sliced shiitake mushrooms

• 4 tablespoons unsalted butter, room temperature

• 1 shallot, sliced

• 4 cloves of garlic, diced

• 3 cups finely chopped dino kale

• 1/2 cup white wine

• 1 teaspoon truffle powder (optional)

• 1 tablespoon lemon zest

• Juice of 1 lemon

• 1 Ib of pasta

Preparation

1. Preheat the oven to 425 ºF. Line a baking sheet with tin foil and add your chickpeas. Coat the chickpeas in 1 tablespoon olive oil, 1/4 teaspoon garlic powder, a pinch of salt, and 1/4 a teaspoon black pepper. Bake until the chickpeas are crispy and golden (about 15 minutes). Remove from oven and let cool.

2. Meanwhile, in a large pan cook 2 cups of shiitake mushrooms and 1/2 teaspoon salt without oil. Cook over medium-high heat until they all sweat out water (about 6 minutes). Once they are sweating add 1 tablespoon of olive oil and 2 tablespoons butter. Cook stirring infrequently until the mushrooms are golden. Remove from heat and add the mushrooms to a large mixing bowl.

3. In the large pan add 1 tablespoon of olive oil and heat. Add in the shallot and cook over medium until the shallot is beginning to be translucent on the edges. Add in the 4 cloves of diced garlic and cook for 2 minutes until it starts to brown. Add the 3 cups of finely chopped dino kale and cook until the kale releases its water and starts to crisp (about 5 minutes). Add the mushrooms back in with a teaspoon of truffle powder, tablespoon of lemon zest, and the 1/2 cup of white wine. Cook until the wine looses its alcoholic nose (about 3 minutes) and then add in the juice of 1 lemon.

4. Meanwhile, bring a large pot filled 2/3 full of water to a boil. Salt heavily and add the pasta of your choice. Cook until al dente (following the instructions on your pasta). Strain and add to the sauce.

5. Stir together the sauce and pasta, and add in the chickpeas. Plate and serve with fresh parmesan.

Notes

• Servings: ~ 4 people