This vibrant chickpea pasta with spinach is a quick, wholesome meal packed with plant-based protein and fiber, making it both satisfying and nutritious.
Featuring tender rotini, crisp-tender chickpeas, and fresh greens, it’s lightly flavored with garlic, lemon, and a touch of Pecorino for a bright, savory finish.
Low in saturated fat yet rich in essential nutrients, it’s perfect for busy weeknights, meal prep, or a nourishing everyday dinner.
Chickpea Pasta with Spinach
Equipment
- 1 large pot (for boiling pasta)
- 1 fine mesh strainer (for draining pasta)
- 1 large skillet (for sautéing chickpeas and combining ingredients)
- 1 wooden spoon or spatula for stirring
- 1 microplane or grater (for zesting lemon and grating cheese)
- 1 measuring cup and spoons
Ingredients
- 8 ounces rotini chickpea pasta
- 2 tablespoons olive oil divided
- 1 15-ounce can chickpeas, drained and rinsed
- 3 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of 1 lemon
- 1 cup baby spinach torn
- 1/4 cup Pecorino cheese grated, plus extra for serving
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare Pasta for Cooking: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously season the water with salt—it should taste slightly like the sea. Add the rotini chickpea pasta and cook according to the package instructions until al dente, which usually takes 7–9 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a fine mesh strainer and rinse briefly with warm water to stop the cooking process. Set aside while you prepare the chickpeas.
- Heat the Olive Oil: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm for 1–2 minutes until it shimmers slightly but does not smoke. Properly heating the oil ensures the chickpeas will crisp evenly.
- Sauté the Chickpeas: Add the drained chickpeas to the hot skillet in a single layer. Stir occasionally, allowing the chickpeas to turn golden and develop a slightly crisp exterior. This process should take 5–6 minutes. Keep an eye on them and adjust heat as needed to avoid burning. Sautéing the chickpeas enhances their natural nutty flavor and adds a delightful texture to the pasta.
- Add Aromatics and Spices: Once the chickpeas are lightly golden, add the minced garlic, red pepper flakes, kosher salt, and black pepper to the skillet. Stir continuously for 30 seconds to 1 minute, just until the garlic becomes fragrant but does not brown. This step infuses the chickpeas with aromatic flavors and a subtle kick from the red pepper flakes.
- Incorporate Pasta and Lemon: Reduce the heat to low and add the cooked pasta directly into the skillet with the chickpeas. Pour in the fresh lemon juice and sprinkle the lemon zest over the mixture. Add the remaining 1 tablespoon of olive oil. Toss everything gently but thoroughly to combine. The lemon brightens the flavors while the olive oil helps coat the pasta evenly, creating a silky texture.
- Add Spinach and Cheese: Gradually fold in the torn baby spinach, grated Pecorino cheese, and chopped parsley. Stir occasionally for 2–3 minutes until the spinach wilts down and incorporates evenly. The cheese will melt slightly, adding a creamy, savory layer of flavor. Taste and adjust seasoning if needed.
- Plate and Serve: Transfer the pasta to serving plates or a large serving bowl. Top with additional grated Pecorino cheese for extra richness and garnish with a few sprigs of parsley if desired. Serve immediately while warm to enjoy the full texture of crispy chickpeas and tender spinach.
- Optional Final Touches: For a touch of extra flavor, you can drizzle a little more olive oil or a few drops of lemon juice just before serving. Freshly cracked black pepper on top adds a subtle heat and aroma. This final step elevates the dish and makes it even more inviting.
Notes
- For a gluten-free version, ensure the chickpea pasta is labeled gluten-free.
- Drain and rinse canned chickpeas thoroughly to reduce excess sodium and improve flavor.
- Fresh garlic adds a bright, aromatic punch, but roasted garlic can be used for a milder, sweeter flavor.
- Spinach can be swapped for baby kale or arugula for a different texture and taste.
- Pecorino cheese can be substituted with Parmesan if you prefer a slightly milder flavor.
- Toss the pasta gently after adding the spinach to prevent over-wilting the greens.
- Adjust red pepper flakes based on your heat preference.
Chef’s Secrets For Flavorful Pasta
Achieving a truly flavorful chickpea pasta relies on layering simple ingredients carefully.
Sautéing the chickpeas until golden and slightly crispy adds texture and a nutty depth.
Fresh lemon juice and zest brighten the dish, balancing the richness of olive oil and Pecorino.
Using fresh parsley at the end adds a subtle herbaceous aroma, while seasoning gradually throughout cooking ensures every bite is perfectly balanced.
For extra flair, lightly toast the chickpeas with a pinch of smoked paprika for a smoky twist.
Serving Suggestions For Best Enjoyment
This pasta shines as a main course for a weeknight dinner or light lunch.
Pair it with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast.
A slice of crusty bread or garlic bread complements the pasta beautifully, allowing you to scoop up every flavorful bite.
For a protein boost, top with pan-seared tofu or a poached egg.
Garnishing with extra Pecorino and a drizzle of high-quality olive oil just before serving elevates both presentation and flavor.
Storage Tips For Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
To maintain the texture of the chickpeas, reheat gently in a skillet over low heat rather than microwaving, which can make them soft.
If the pasta absorbs too much moisture, add a splash of water or a drizzle of olive oil while reheating.
Spinach can lose its vibrancy over time, so consider storing leftover pasta and greens separately if planning to enjoy it later.
This ensures freshness and flavor are preserved.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While chickpea rotini works best for protein and texture, you can use penne, fusilli, or whole wheat pasta.
Just adjust the cooking time according to package instructions.
2. Is this recipe suitable for a vegan diet?
Absolutely. Simply replace the Pecorino cheese with a plant-based Parmesan alternative or nutritional yeast.
The chickpeas provide excellent plant-based protein.
3. Can I prepare this recipe in advance for meal prep?
Yes. Cook the pasta and chickpeas separately, then combine with spinach and lemon juice just before serving.
Store components in airtight containers to maintain freshness.
4. How can I make the chickpeas extra crispy?
Pat the chickpeas dry thoroughly before sautéing, and cook over medium heat without overcrowding the pan.
Stir occasionally to allow even browning. A light sprinkle of smoked paprika or garlic powder can enhance crispiness and flavor.
5. Can I add more vegetables to this dish?
Definitely! Cherry tomatoes, roasted red peppers, or zucchini can be added for extra color, flavor, and nutrients.
Add sturdier vegetables earlier in the sauté, and delicate ones like tomatoes or spinach at the end to avoid overcooking.
