Mediterranean Pasta with Chickpeas

Adapted from Clean Food

Cook 1 pound 100% wheat bowtie pasta.  Rinse, drain, and return to pot.  Drizzle with 1 tablespoon olive oil and set aside.

Meanwhile, in a large dutch oven over medium heat, saute the following for about 3 minutes:
2 tablespoons olive oil
1 garlic glove, minced
1 shallot, chopped (could use 1 small onion here instead)

Add to the dutch oven and saute for about 5 minutes:
1 tablespoon dried basil
2 teaspoons dried oregano
1 can chickpeas, drained and rinsed
2 cups diced tomatoes with their liquid
2 tablespoons tomato paste

Add 1 small bunch of kale, chopped into bite size pieces to the dutch oven, cover and cook about 3 minutes.

Uncover and stir to combine all ingredients, including the pasta.  Season with salt and pepper. 

Serve and enjoy.