Spaghetti with chickpeas, kale, and preserved lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghetti with chickpeas, kale, and preserved lemon

Spaghetti with chickpeas, kale, and preserved lemon

Soy-Free, Vegetarian, <600 Calories

2 Servings, 490 Calories/Serving

15 Minutes

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 15 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat spaghetti
  • 1 packet vegetable broth concentrate
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 wedge preserved lemon
  • 1 cup cooked chickpeas
  • 1½ ounces ricotta salata
  • Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
  • 1 teaspoon red chile flakes (optional)
  • 3 ounces organic baby kale or other leafy greens

Nutrition per serving

Calories 490, Total Fat 15g (19% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 990mg (43% DV), Total Carb. 74g (27% DV), Fiber 13g (46% DV), Total Sugars 4g (Incl. 1g Added Sugars, 2% DV), Protein 23g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients; cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Separate the spaghetti so the noodles don’t clump together during cooking.

  • In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Remove any pulp from the preserved lemon; finely chop the peel. 
  • Rinse the chickpeas.
  • Crumble or shave the ricotta salata. 

To the pot of boiling water, stir in the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti. Return the spaghetti to the pot; toss with about 1 teaspoon oil to keep the noodles from sticking.

While the water heats and the spaghetti cooks, prepare the sauce.


Make the sauce; finish the dish

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the garlic, tomato sauce, half the preserved lemon, and as many chile flakes as you like and cook until fragrant, 1 to 2 minutes. Add the chickpeas, vegetable broth, and more preserved lemon if desired; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Stir in the spaghetti and kale (the kale in batches if needed) and cook until the kale is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the spaghetti and vegetables to individual bowls, garnish with the ricotta salata, and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Rinse the chickpeas.
  • Crumble the ricotta salata.
  • Time the spaghetti.
  • Garnish with the ricotta salata.