Chickpea Pasta
A delicious, nutritious, and easy-to-prepare chickpea pasta dish packed with protein and fiber, featuring fresh spinach and aromatic seasonings.
Ingredients
Main Ingredients
- 1/4 cup extra virgin olive oil
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 small red onion, finely chopped
- 3 cloves garlic, finely chopped
- 6 ounces baby spinach (1 bag)
- 1 tablespoon fresh rosemary, chopped
- 1 cup heavy cream
- 3/4 cup pre-shredded parmesan cheese
- 12 ounces spaghettini noodles
Instructions
Preparation
- Begin by draining and rinsing the canned chickpeas under cold water.
- Chop the red onion, garlic, and rosemary finely.
Cooking
- In a large pan over medium heat, pour in the olive oil and add the rinsed chickpeas, sea salt, and black pepper. Sauté until slightly golden and crispy, about 5-7 minutes. Reserve half of the chickpeas for garnish.
- In the same pan, toss in the chopped onions and garlic. Sauté for approximately one minute until fragrant and translucent.
- Introduce the baby spinach and chopped rosemary. Cook until the spinach wilts, about 2 minutes.
- Stir in the heavy cream and parmesan cheese, cooking for another 2 minutes until the cheese melts.
- In a separate pot, bring 7-8 cups of salted water to a boil. Add the spaghettini noodles and cook according to package instructions, typically 4-5 minutes, until al dente.
- Transfer the cooked spaghettini into the chickpea and sauce mixture. Toss everything together on medium heat for another 4-5 minutes.
- Top the dish with the reserved crispy chickpeas and let it cool for about 5 minutes before serving.
Notes
Serve with a side of crusty bread or a fresh salad to balance richness. Can be enjoyed warm or at room temperature. Customize the greens and spices to personal taste.