Garden Chickpea Pasta with Edamame

Garden Chickpea Pasta More Life

If you follow me on social media, you know that this is the first year of having a vegetable garden. Like ever. In my life. Ever. And not just some little garden, but one that has essentially taken on a life of it's own. The abundance this garden has offered to us has taken our breath away.

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We started with just plan wood planters but the kids thought colour was necessary. And after painting them, I couldn't agree more. This garden has enhanced our life more than I could have imagined. It kinda became it's own santuary. A space to be mindful, get dirty, connect to nature and sit with feelings of abundance. Because abundance comes in all forms... like vegetables!

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Part of having this garden and having so many vegetables, requires me to get creative with using the same ones: especially tomatoes and kale. Oh the kale. So much kale.

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There is something so rewarding about growing your own food. There's a sense of luxury. Because I fully acknowledge the privilege I have of growing my own food. Although everyone should have access to home grown vegetables, not everyone does. And I feel a deep sense of gratitude because of it.

If you follow me, you know that I love salads. BUT I also love pasta. And there's nothing quite like a great veggie pasta. I added the edamame as it's a favourite of my kids and for extra protein, I went with chickpea pasta. But if you would rather use another gluten free pasta, that would be delicious, too.


  • 1/4 cup coconut oil
  • 1 small red onion or 2 x-small red onions, diced
  • 2 cups cherry tomatoes, halved
  • 2 cups kale, de-stemmed and chopped
  • 1 tsp fresh oregano, chopped
  • 1 cup cooked edamame beans
  • Sea salt, divided
  • 6 cups chickpea pasta
  • chives, garnish (optional)


  1. In a large pot filled with water and seasoned with sea salt, add you pasta and cook according to package.
  2. Heat the coconut oil in a large frying pan over medium heat. Once melted, add onions. Saute onions until translucent, about 3 minutes.
  3. Add tomatoes and kale and saute with onions for 5 minutes.
  4. Add edamame beans and oregano and cook for another 5 minutes. Season with sea salt (about 1/2 tsp).
  5. Drain pasta. Rinse the pot and the pasta and return the pasta back to the pot. Add in your sauteed veggies and stir until veggies are evenly distributed. Season with a little more sea salt is needed.
  6. Place in bowls and top with chives, if using.
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Much love,

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