Soul Food

Chickpea Pasta with Radicchio and Savoy Cabbage

Average: 5 (2 votes)
(2 votes)
Chickpea Pasta with Radicchio and Savoy Cabbage

Chickpea Pasta with radicchio and savoy cabbage - Soul food with a fresh touch

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Health Score:
9,6 / 10
35 min.

Healthy, because

Even smarter

Nutritional values

The noodles from Chickpeas are not only gluten-free, but also offer plenty of high-quality protein and fiber. The B vitamin folate from Savoy cabbage supports blood formation and cell division.

You can get chickpea pasta in well-stocked supermarkets, organic and unpackaged stores. If you can't get any, you can also use other legume pasta, for example made from lentils or peas, or whole-grain pasta.

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein28 g(29 %)
Fat18 g(16 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage15.8 g(53 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.1 mg(59 %)
Vitamin K181.8 μg(303 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.7 mg(50 %)
Folate321 μg(107 %)
Pantothenic acid1.8 mg(30 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C88 mg(93 %)
Potassium1,206 mg(30 %)
Calcium495 mg(50 %)
Magnesium137 mg(46 %)
Iron6.1 mg(41 %)
Iodine38 μg(19 %)
Zinc3.5 mg(44 %)
Saturated fatty acids8.6 g
Uric acid152 mg
Cholesterol38 mg
Complete sugar12 g


9 ozs chickpea flour noodle (e.g. Casarecce)
5 ozs frozen Peas
½ head Radicchio
30 ozs Savoy cabbage
1 shallot
3 garlic cloves
1 red chili pepper
1 sprig rosemary
1 organic lemon
6 ozs fresh goat cheese
3 ozs milk (whole)
1 Tbsp olive oil
1 ¾ ozs Parmesan
How healthy are the main ingredients?
Savoy cabbageRadicchioParmesanolive oilrosemarysalt

Preparation steps


Cook pasta according to package directions in plenty of boiling salted water for 7-9 minutes until al dente; then drain in a colander, drain and set aside. Allow peas to thaw.


Clean radicchio and savoy cabbage, wash, divide into leaves and cut into small pieces or strips. Peel and finely chop shallot and garlic. Halve chili pepper lengthwise, remove seeds, wash and cut into fine rings. Wash rosemary, shake dry, pluck off needles and chop. Rinse lemon hot, rub dry, grate peel, cut fruit into wedges and set aside.


For the sauce, in a saucepan mix cream cheese, milk, lemon zest and rosemary. Bring everything to a boil, add salt and pepper and simmer on low heat for about 5 minutes while stirring.


Heat oil in a frying pan. Sauté shallot, garlic and chili in it for 3 minutes over medium heat. Add radicchio and savoy cabbage and saute for about 5 minutes, stirring, adding more water if needed. Finely grate Parmesan cheese.


Add pasta, peas and half of the Parmesan, pour sauce and continue to simmer for 2-3 minutes on low heat. Divide pasta into deep plates or bowls, sprinkle with remaining Parmesan and serve with lemon wedges.