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Plate of Kale Chickpea Fideo

Kale Chickpea Fideo

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 12 Minutes
  • Cook Time: 25
  • Total Time: 37
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Spanish


This tasty nod to an easy Spanish pasta dish will have the whole family jumping for joy. Hearty, comforting, and brimming with flavors, this Kale Chickpea Fideo dish is so satisfying and delicious you’ll wonder where it has been all your life. Protein-packed chickpeas, nourishing kale, sweet sundried tomatoes, and wholesome pasta all bathed in a smokey and aromatic sauce makes for a pasta dish of dreams on your dinner table in no time flat!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 1 cup finely diced red onion
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • ½ cup dry white wine *
  • 114.5 oz. can petite diced tomatoes
  • ¾ cup vegetable broth *
  • 1 ¾ cup water (or broth)
  • ½ teaspoon liquid smoke
  • 6 sundried tomato halves, finely chopped *
  • 115.5 oz. can chickpeas, drained and rinsed (1.5 cups cooked chickpeas)

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onion flakes
  • 1 ½ teaspoons smoked paprika
  • 2 teaspoons mild chili powder
  • 1 1/8 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)

Other Ingredients:

  • 6 to 8 oz. thin spaghetti, broken into 2-inch pieces *
  • 3 cups Tuscan kale, (or greens of choice) chopped into small pieces *


  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. In a  large ceramic/enamel lined Dutch oven/pot or similarly deep, large skillet add the diced onion, sauté over medium-high heat for 5 to 7 minutes to soften, then add the finely minced garlic and sauté over medium heat for one minute.
  3. Add the tomato paste and Spice/Herb mix cook for a few minutes, then add the white wine and cook for a few minutes to allow the alcohol to reduce.
  4. Add the petite diced tomatoes, vegetable broth, water, liquid smoke, and chopped sundried tomatoes, then increase the heat to a boil, add the thin spaghetti pieces and chickpeas. Lower the heat, then simmer until the spaghetti is nearly tender, add the Tuscan kale (or greens). Cook until the kale and spaghetti reach the desired tenderness.
  5. Serve immediately.


*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Vegan White Wine:  We used Vegan sovereign blanc white wine (or any Vegan dry white wine will work equally well.) The white wine flavor makes a difference. It totally makes this recipe by adding dimension.  The alcohol burns off and you are left with this beautiful nuance of flavor. You do not have to add the white wine, just replace with broth or water.  We tried it with and without the wine and the flavor is very good without it, but the white wine just takes this dish to the next level of deliciousness.

*Sundried Tomatoes:  Be sure to select oil free sundried tomatoes. They are typically dried like dates.

*Tuscan Kale:  We used Tuscan kale simply because we love it.  You can use any kale (or greens) in this recipe.  Since Tuscan kale cooks faster than other types of kale, if you add a kale other than Tuscan, then you may wish to consider adding it sooner in the recipe.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Breaking Pasta: Tip for breaking the pasta: lay out a kitchen towel, place the pasta in the lower third of the towel. Lift up the bottom part, fold in the sides, and roll like a burrito. Grab the towel wrapped pasta and place   one-third of it against a countertop ledge and press down breaking it, repeat one-third in. You should you now have the pasta broken in thirds.

*Pasta:  Certain gluten-free pastas can be overly starchy, which can make the fideo a little murky. If this is the case with the pasta you have selected, then cook the pasta separately, and reduce the water added to the dish accordingly. In other words, cook the pasta separately until al dente, then rinse really well in cold water, then add the pasta to the skillet. Start with ¾ cup water instead of 1 ¾ cups water in your fideo sauce.  You can gradually increase the water a little at a time if needed. If using regular pasta, you can use the water amount indicated in the recipe and add your pasta directly into the skillet without cooking separately.

*Serving:  4

*Storage: Refrigerate and use within 5 days.