My go-to vegan pasta dish for a quick and tasty weeknight dinner, although I'd say it's good enough for company. At my house, there is no such thing as too much garlic, so you can reduce it if you want to.
Bring a saucepan of lightly salted water to the boil over a medium high heat and cook the pasta according to the directions on the packet or until al dente. Drain the pasta, reserving 120ml of the cooking liquid.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook and stir until fragrant, followed by the kale and cook and stir until it begins to wilt (do not overcook).
Add the pasta to the kale and toss to mix. Sprinkle in the nutritional yeast and pour in some of the cooking water, enough to make a thick coating of sauce, and stir well. Add the chickpeas and heat through, season with salt and pepper and serve.