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Chickpea and Spinach Pasta

Chickpea and Spinach Pasta

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Chickpea and Spinach Pasta is a vibrant, nutritious dish that brings together the earthy flavors of chickpeas and the freshness of spinach in a creamy, tomato-based sauce. This quick and easy recipe can be prepared in under 30 minutes, making it perfect for busy weeknights or special occasions. With protein-packed chickpeas and wholesome ingredients, each serving is a delightful combination of taste and health benefits. Whether enjoyed as a main course or paired with a side salad, this pasta dish is sure to impress family and friends.

Ingredients

Scale
  • 1 pound short pasta (penne, fusilli, or rigatoni)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 45 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • Salt and freshly ground black pepper to taste
  • 5 ounces fresh baby spinach
  • 1/2 cup grated Parmesan cheese (or plant-based alternative)
  • Fresh basil or parsley for garnish

Instructions

  1. Boil a large pot of salted water. Cook pasta according to package instructions until al dente; reserve 1.5 cups of starchy water before draining.
  2. In a deep skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Stir in garlic, oregano, and optional red pepper flakes; cook for another minute.
  3. Deglaze with vegetable broth, scraping up browned bits from the pan. Let simmer until reduced by half.
  4. Add chickpeas and crushed tomatoes; stir well. Season with sugar (or baking soda), salt, and pepper; cover and simmer for about 10-15 minutes.
  5. Fold in spinach until wilted. Add cooked pasta along with reserved starchy water; mix in Parmesan cheese until melted.
  6. Stir in chopped basil or parsley before adjusting seasoning if necessary.

Nutrition

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