Easy Roasted Chickpeas Pasta with Spinach Recipe

Introduction

This Easy Roasted Chickpeas Pasta with Spinach is a simple, flavorful meal perfect for weeknights. Crispy roasted chickpeas add a delightful crunch to tender pasta tossed with fresh herbs and bright lemon juice. It’s both satisfying and quick to prepare.

Ingredients

• 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 chilli flakes
• 100 g (3.5 oz) baby spinach
• Juice of 1 lemon
• 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the drained chickpeas on a kitchen towel to pat them dry and remove any loose skins. Toss chickpeas with olive oil, salt, and pepper, then spread on the baking sheet. Roast for 20 minutes until golden and crisp.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. Reserve a little pasta water before draining.
3. Step 3: Melt the butter in a large pan over medium heat. Sauté minced garlic for 1 minute, then add rosemary, thyme, and chilli flakes. Cook for another minute to release their aroma.
4. Step 4: Add the baby spinach to the pan and cook for 1-2 minutes until wilted. Stir in the lemon juice.
5. Step 5: Transfer the drained pasta to the pan, tossing to combine with the spinach and herbs. Add the roasted chickpeas and grated parmesan. Toss gently and serve immediately with extra parmesan if desired.

Tips & Variations

• For extra crispiness, shake the chickpeas halfway through roasting to ensure even cooking.
• Swap baby spinach for kale or arugula for a different leafy green flavor.
• Add a splash of reserved pasta water if the dish feels dry when tossing everything together.
• Use vegan parmesan or nutritional yeast to make this dish dairy-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or extra lemon juice to refresh the flavors. Roasted chickpeas may lose their crispness but still add great texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas that are not drained and rinsed?

It’s best to drain and rinse canned chickpeas well, then pat them dry before roasting. Excess moisture will prevent them from becoming crispy.

What type of pasta works best for this recipe?

Any short pasta like penne, fusilli, or rigatoni works well to hold the sauce and chickpeas. You can also use spaghetti or linguine if preferred.

Easy Roasted Chickpeas Pasta with Spinach Recipe

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★★★★★

4.6 from 720 reviews

This Easy Roasted Chickpeas Pasta with Spinach is a delicious, nutritious, and simple dinner option featuring crispy roasted chickpeas, tender pasta, and fresh spinach, all brought together with fragrant herbs and a zesty lemon finish. Perfect for a quick weeknight meal that offers a delightful combination of textures and flavors.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 x 400 g (14 oz) can chickpeas, drained
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Pasta and Sauce

• 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 chilli flakes
• 100 g (3.5 oz) baby spinach
• Juice of 1 lemon
• 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)

Instructions

1. Preheat and Prepare Chickpeas: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the drained chickpeas on a kitchen towel to pat them dry and remove any loose skins. Toss chickpeas with olive oil, salt, and black pepper in a bowl. Transfer to the baking sheet.
2. Roast Chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 20 minutes until they are golden and crisp, stirring once halfway through to ensure even roasting.
3. Cook Pasta: While chickpeas roast, bring a large pot of water to a boil and salt it generously. Cook the pasta al dente according to package instructions. Reserve a small cup of pasta water and then drain the pasta.
4. Prepare Garlic Herb Sauce: Melt the unsalted butter in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh rosemary, thyme, and red chilli flakes, cooking for another minute to release the aromas.
5. Wilt the Spinach: Add the baby spinach to the pan and cook for 1-2 minutes until just wilted. Stir in the lemon juice to brighten the flavors.
6. Combine Pasta and Sauce: Add the drained pasta to the pan and toss well to coat the noodles with the herb butter mixture. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Add Chickpeas and Parmesan: Fold in the roasted chickpeas and grated parmesan cheese. Mix gently to combine all ingredients evenly.
8. Serve: Serve the pasta immediately, optionally garnished with extra grated parmesan for enhanced flavor.

Notes

• Patting the chickpeas dry before roasting ensures they crisp up nicely.
• You can use any type of pasta you prefer, such as penne, fusilli, or spaghetti.
• Adjust the amount of red chilli flakes to control the spice level.
• If you want a vegan version, substitute butter with olive oil and use a plant-based parmesan alternative.
• Reserve some pasta water to help bind the sauce and keep it silky.

Keywords: roasted chickpeas pasta, easy pasta recipe, spinach pasta, vegetarian pasta recipe, Mediterranean pasta, healthy dinner