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Chickpea and Spinach Pasta

Chickpea and Spinach Pasta
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Chickpea and Spinach Pasta is a delightful, nutritious dish that combines the earthy goodness of chickpeas with the vibrant freshness of spinach, all enveloped in a creamy sauce. This recipe is perfect for busy weeknights or casual gatherings, providing both flavor and nourishment in under 30 minutes. The rich tomato-based sauce, enhanced with garlic and herbs, complements the pasta beautifully, ensuring every bite is satisfying. Whether you enjoy it as a hearty main course or pair it with a light salad, this dish is sure to impress.

Ingredients

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  • 1 pound short pasta (penne, fusilli, or rigatoni)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4–5 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 5 ounces fresh baby spinach
  • 1/2 cup grated Parmesan cheese (or plant-based alternative)
  • Salt and pepper to taste

Instructions

  1. Cook the pasta in a large pot of salted boiling water until al dente. Reserve about 1.5 cups of starchy water before draining.
  2. In a deep skillet, heat olive oil over medium heat. Sauté onions for 5-7 minutes until softened, then add garlic and oregano; cook until fragrant.
  3. Deglaze with vegetable broth, scraping up any browned bits from the pan. Allow to simmer for a couple of minutes.
  4. Stir in chickpeas and crushed tomatoes; season with salt and pepper. Simmer for 10-15 minutes.
  5. Add spinach in batches until wilted; stir in reserved pasta along with water to achieve desired consistency.
  6. Mix in Parmesan cheese until melted and creamy; adjust seasoning as needed.

Nutrition

Find it online: https://tastymealguide.com/chickpea-and-spinach-pasta/

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