A delicious and nutritious pasta dish that combines crispy roasted chickpeas, tender baby spinach, and a flavorful garlic-herb butter sauce. This recipe is perfect for a quick weeknight dinner or a wholesome family meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, this is a perfect meal for busy evenings.
- Healthy and Nutritious: Packed with protein from chickpeas and vitamins from spinach.
- Versatile: Customize the herbs or cheese to your liking for a personal twist.
- Vegetarian-Friendly: A satisfying meatless option that’s both hearty and delicious.
- Balanced Flavors: The lemon juice and parmesan add a bright, tangy finish to the dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 x 400 g (14 oz) can chickpeas, drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 300 g (10.5 oz) pasta
- 30 g (1 ounce) unsalted butter
- 2 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- 100 g (3.5 oz) baby spinach
- Juice of 1 lemon
- 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)
Directions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the chickpeas dry with a kitchen towel, removing any loose skins. Toss the chickpeas with olive oil, salt, and pepper, then spread them on the baking sheet. Roast for 20 minutes, stirring halfway, until golden and crisp.
- While the chickpeas are roasting, bring a large pot of salted water to a boil. Cook the pasta al dente according to the package instructions. Reserve ½ cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the rosemary, thyme, and chili flakes, cooking for an additional minute until fragrant.
- Add the spinach to the skillet and cook for 1-2 minutes until wilted. Pour in the lemon juice and mix well.
- Transfer the cooked pasta to the skillet and toss to coat in the sauce. Add the reserved pasta water, a little at a time, to loosen the sauce if needed. Fold in the roasted chickpeas and parmesan.
- Serve immediately with additional grated parmesan if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add Protein: Include grilled chicken, shrimp, or tofu for added protein.
- Spice it Up: Increase the chili flakes or add a pinch of smoked paprika for extra heat.
- Cheese Swap: Use pecorino romano or a dairy-free alternative if needed.
- Gluten-Free Option: Substitute gluten-free pasta for a celiac-friendly meal.
- Herb Variations: Try basil, parsley, or oregano for a fresh flavor twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce. Avoid microwaving to keep the chickpeas crispy.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas before roasting.
2. What type of pasta works best?
Short pasta like penne or fusilli holds the sauce well, but spaghetti also works.
3. Can I make this vegan?
Yes, use vegan butter and a dairy-free cheese alternative.
4. How do I keep the chickpeas crispy?
Ensure the chickpeas are completely dry before roasting and avoid covering them during storage.
5. Can I use frozen spinach?
Yes, thaw and drain it well before adding to the pan.
6. What other herbs can I use?
Parsley, dill, or oregano make great substitutes or additions.
7. Is there a substitute for parmesan?
Nutritional yeast or grated pecorino romano works as a substitute.
8. How can I make the dish spicier?
Add more chili flakes or a dash of hot sauce.
9. What can I serve with this pasta?
A side of garlic bread or a green salad pairs perfectly.
10. Can I prepare this dish in advance?
Prepare the roasted chickpeas and sauce ahead, but cook and mix the pasta fresh for best results.
Conclusion
Easy Roasted Chickpeas Pasta with Spinach is a wholesome, flavor-packed dish perfect for any occasion. With its crispy chickpeas, tender pasta, and vibrant spinach, it’s a satisfying meal that’s both simple and delicious. Whether you’re cooking for yourself or a crowd, this recipe is sure to become a favorite.
Print
Easy Roasted Chickpeas Pasta with Spinach
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A quick, flavorful, and nutritious pasta dish featuring roasted chickpeas and fresh spinach, perfect for weeknight dinners or family meals.
Ingredients
- 1 x 400 g (14 oz) can chickpeas, drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 300 g (10.5 oz) pasta
- 30 g (1 ounce) unsalted butter
- 2 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- 100 g (3.5 oz) baby spinach
- Juice of 1 lemon
- 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)
Instructions
- Prepare Chickpeas: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat the chickpeas dry and toss with olive oil, salt, and pepper. Roast for 20 minutes until crispy and golden.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta al dente per package instructions. Reserve some pasta water, then drain.
- Prepare Sauce: In a large pan, melt butter over medium heat. Sauté garlic for 1 minute, then add rosemary, thyme, and chili flakes. Cook for another minute.
- Combine Ingredients: Add baby spinach to the pan, cook until wilted (1-2 minutes), then stir in lemon juice. Toss in the pasta, roasted chickpeas, and grated parmesan. Mix well, adding reserved pasta water if needed for consistency.
- Serve: Garnish with extra parmesan if desired, and serve immediately.
Notes
- Substitute baby spinach with kale or arugula for a variation.
- For a vegan option, replace butter with olive oil and use a vegan cheese alternative.
- This recipe is great for meal prep; store leftovers in an airtight container for up to 3 days.
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