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Chickpea Spinach Pasta served with fresh spinach, chickpeas, Parmesan and lemon in a ceramic bowl

Chickpea Spinach Pasta

A 30-minute, Mediterranean-inspired vegetarian main course featuring plant protein and fresh greens.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Lunch, Healthy Dinner
Cuisine: Mediterranean-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g dried pasta
  • 1 × 400g tin chickpeas drained and rinsed
  • 200 g baby spinach
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 100 ml vegetable stock
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g grated Parmesan
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp chilli flakes optional
  • Salt and black pepper
  • Fresh parsley

Equipment

  • 1 Large saucepan
  • 1 Colander
  • 1 Large frying pan
  • 1 Chopping Board and Sharp Knife
  • 1 Wooden spoon
  • Measuring Spoons
  • 1 Measuring jug
  • 1 Fine grater
  • 1 Tongs

Method
 

  1. Cook the pasta until al dente and reserve ½ cup of the cooking water.
  2. Sauté the onion in olive oil until softened.
  3. Add the garlic and cook for one minute.
  4. Stir in the chickpeas and seasonings, cooking until lightly golden.
  5. Add the vegetable stock, spinach, lemon zest and lemon juice.
  6. Fold in the cooked pasta with a splash of reserved pasta water.
  7. Stir through the Parmesan until melted.
  8. Garnish with parsley, extra Parmesan and freshly ground black pepper before serving.

Notes

  • Reserve pasta water for a smoother sauce.
  • Freshly grated Parmesan melts better than pre-grated cheese.
  • Do not overcook the spinach.
  • Taste and adjust the seasoning before serving.
  • A squeeze of fresh lemon just before serving brightens the whole dish.