Gluten-Free Za'atar Chickpea Kale Tomato Sauce
A vibrant Mediterranean-inspired sauce featuring tender chickpeas and kale simmered with crushed tomatoes, aromatic za'atar, and paprika. The earthy legumes and hearty greens create a nutritious base that pairs beautifully with roasted spaghetti squash strands. Perfect for weeknight dinners when you want something satisfying yet light. The za'atar adds a distinctive Middle Eastern flavor with its blend of herbs and sumac, while lemon juice brightens the entire dish.
Ingredients
- 1 Spaghetti squash, roasted and de-strandedpasta1:1gluten-free
Use any pasta shape
- 2 cloves Garlic, minced
- 1 Onion, diced
- 1 bunch Kale, stems chopped, leaves torn
- 2 Tbsp Cooking oil
- 1 can Crushed tomatoes (28 oz / 794 g can)
- 1 tsp Za'ataroregano + thyme1:1pantry-friendly
Mix equal parts dried oregano and thyme
- 1 tsp Paprika
- 2 cups Garbanzo beans
- ½ Lemon, juice of
Instructions
- 1
Heat a saute pan over low to medium heat
- 2
Add oil and then garlic to heated oil
- 3
Once you can smell the garlic, add in onions and kale stems with a pinch of salt
- 4
Saute until softened for about 3 minutes
- 5
Add in crushed tomatoes with za'atar and paprika
- 6
Simmer for another 3 minutes
- 7
Add in kale leaves, as much as can fit into the pan, adding more as room is made
- 8
Toss in chickpeas and simmer for another 4 to 6 minutes
- 9
Finish with lemon juice
- 10
Season to taste with salt and pepper
- 11
Toss sauce with spaghetti squash
Tips
Make sure spaghetti squash is properly roasted and cooled before de-stranding to avoid mushy texture.
Don't overcook the kale leaves - they should be wilted but still bright green for best color and nutrition.
Use canned chickpeas that have been drained and rinsed to remove excess sodium and improve texture.
Good to Know
Refrigerate for up to 4 days in airtight container
Sauce can be made 2 days ahead and reheated gently
Serve immediately while warm for best texture and flavor
Common Mistakes
Don't add all kale leaves at once to avoid overcrowding the pan
Avoid high heat when cooking garlic to prevent burning and bitterness
Substitutions
Gluten-Free Swaps
General Alternatives
Mix equal parts dried oregano and thyme
FAQ
Can I use frozen kale instead of fresh?
Yes, but thaw and squeeze out excess water first. Add frozen kale with the chickpeas to avoid overcooking.
How long will this keep in the refrigerator?
The sauce keeps for up to 4 days refrigerated. Store spaghetti squash separately to prevent it from becoming watery.
Can I freeze this dish?
The sauce freezes well for up to 3 months, but freeze without the spaghetti squash which becomes mushy when frozen.