Description
Vegetarian Chickpea Pasta combines the earthy heartiness of chickpeas with perfectly al dente pasta, all tossed in a vibrant, herb-infused sauce that brings comfort and joy to any occasion.
Ingredients
Scale
16 oz Pasta (Penne, Fusilli, or Rigatoni)
30 oz Cooked Chickpeas (2 cans of 15 oz each)
1/4 cup Extra Virgin Olive Oil
4–6 cloves Fresh Garlic (minced)
2 cups Cherry Tomatoes (halved)
3 cups Fresh Baby Spinach (packed)
1/2 cup Vegetable Broth (low-sodium)
1 tbsp Lemon Juice (freshly squeezed)
1/2 tsp Red Pepper Flakes (optional)
1/2 cup Fresh Parsley and Basil (chopped)
Sea Salt and Black Pepper (to taste)
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil. Add salt and cook pasta until al dente. Reserve one cup of pasta water before draining
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes
- Blister the Tomatoes: Add halved cherry tomatoes to the skillet. Cook for 5-7 minutes until softened
- Incorporate the Chickpeas: Add rinsed chickpeas and vegetable broth, simmer for 5 minutes
- Wilt the Greens: Add baby spinach a handful at a time, stirring until wilted
- Combine and Emulsify: Add cooked pasta and half of the reserved pasta water, along with fresh lemon juice. Toss to combine
- Final Seasoning: Stir in fresh parsley and basil, and adjust seasoning with salt and black pepper
Notes
Store leftovers in an airtight glass container for 3-4 days. Reheat on the stovetop with a splash of water or olive oil.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 0mg