| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups)
- Two 15-ounce cans chickpeas, rinsed and drained
- One 14-ounce can crushed tomatoes
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup ketchup
- 2 tablespoons spicy brown mustard
- 1 tablespoon tomato paste
- 1 1/2 cups vegetable stock
- 3 cups broad egg noodles (4 ounces)
- 2 cups grated Cheddar (8 ounces)
Instructions
- In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
- In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
- Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 497 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 12 g |
| Sugar | 12 g |
| Protein | 24 g |
| Cholesterol | 54 mg |
| Sodium | 901 mg |
Reviews
I followed the recipe except for the kale. My husband refuses to graze. I am open minded but I thought it was tasteless. I won’t make this again.
Based on previous reviews, I halved the ketchup and mustard, and left out the tomato paste. It was really yummy, and filling!
Terrible. So disappointed. I usually like her veggie meals but this was a miss. I would leave out the ketchup and mustard. I think it ruined it.
We are not vegetarians, but even my picky-eater husband liked this! I used elbow macaroni instead of egg noodles bc that’s what I had on hand. It really does have a cheeseburger flavor! We all liked it and my husband had two helpings and said he’d eat it again! Win-win!!
Simply delicious! I will definitely make this again! I used No Yolks noodles and substituted mozzarella as I didn’t have any cheddar. Topped it with Ryan’s pickled onions. I think it would be good with a little more kale too, though it was really yummy just as written!
I was hesitant to try this, but it looked so easy. Boy am I glad I did. It’s delicious! I just had a second serving. I used spinach and New York deli mustard because I already had that open. I will definitely make this again and might even add ground beef sometimes.
A great budget friendly, pantry pull, and flavorful healthier dish for any weeknight dinner. I added in a little more mustard Thanks Katie!
I had no kale, so I used spinach. This recipe was simple, yet resulted in such a delicious and satisfying dish. The sauce was creamy and flavorful, the cheese integrated into the dish nicely and the chickpeas had almost a meaty/nutty flavor. We loved it and will definitely put it in rotation.
I love chickpeas and thought this was my kind of dish. I have to say, it was a bit of a disappointment for us. It is very comforting, but mustard gave a weird flavor to me. It also needed more salt.
I tried making this with wild rice as well, and I like that a lot! It was very comforting and came out like risotto, or paella. Very creamy.
I tried making this with wild rice as well, and I like that a lot! It was very comforting and came out like risotto, or paella. Very creamy.
This is a weird compliment but this hid the kale well. I’m not a fan of kale but I got some in a produce box and I liked this dish.