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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 beautifully marries protein-packed chickpeas with the fresh flavor of spinach. This quick and easy recipe is perfect for weeknight dinners or when you’re entertaining guests. The creamy sauce envelops al dente pasta, creating a comforting meal that’s both satisfying and wholesome. With just a handful of ingredients and minimal prep time, you’ll have a delicious dinner on the table in under 30 minutes.

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 teaspoon red pepper flakes (optional)
  • 1/2 cup vegetable broth (for deglazing)
  • 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, reserving about 1.5 cups of starchy water before draining.
  2. In a deep skillet, heat olive oil over medium heat. Sauté the onion until softened; add garlic, oregano, and red pepper flakes.
  3. Deglaze with vegetable broth, scraping up browned bits from the pan; simmer until reduced.
  4. Stir in chickpeas and crushed tomatoes; season with sugar, salt, and pepper. Simmer for 10-15 minutes to meld flavors.
  5. Add spinach until wilted; mix in cooked pasta along with reserved starchy water and Parmesan cheese until creamy.
  6. Adjust seasoning as needed; serve hot with extra cheese and herbs on top.

Nutrition

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