Description
A quick, flavorful, and nutritious pasta dish featuring roasted chickpeas and fresh spinach, perfect for weeknight dinners or family meals.
Ingredients
Scale
- 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.
