Chickpea Spinach Pasta in Olive Oil
Savory Chickpea and Spinach Olive Oil Pasta Delight
Ingredients:
8 oz penne or spaghetti pasta
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
3 cups fresh spinach leaves
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Juice of 1/2 lemon
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese (optional, or dairy-free alternative)
Directions:
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
Add the chickpeas to the skillet and season with cumin, paprika, red pepper flakes, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the drained pasta to the skillet along with a splash of reserved pasta water to loosen the sauce.
Toss everything together, ensuring the pasta is coated in the flavorful oil and chickpea mixture.
Squeeze in the lemon juice and sprinkle with chopped parsley.
Serve immediately, garnished with optional Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 375 kcal | Servings: 4 servings