Pasta with chickpeas spinach and lemon is a bright, vibrant and full of flavor pasta dish that is so easy to make. This beans and greens pasta recipe also makes a great mid-week meal because it cooks up in under 30 minutes. This is a great easy pasta recipe to add to your weeknight meal plan and one everyone will love.
About this pasta with spinach, lemon and chickpeas
You may not think of pasta with chickpeas (also known as garbanzo beans) as two ingredients that go together but they actually make a great combination. The chickpeas add a nice firm texture and add a delicious nutty flavor to the pasta.
The lemon and spinach in this beans and greens pasta are the ingredients that rounds it all out beautifully. This pasta with chickpeas recipe is so healthy and so good and it always pleases all types of eaters.
This is one of my favorite chickpeas recipes and once you try it you will know why.
The ingredients you will need
- Pasta any type ( I used spaghetti because that is what I had on hand)
- Chickpeas (also called garbanzo beans)
- Fresh spinach (try to use fresh and not frozen)
- Garlic
- Shallots
- Chicken stock
- Lemon (fresh)
- Olive oil
When making this beans and greens pasta recipe, I have many of these ingredients sitting in my pantry. I know my pantry and your pantry will look different but many of these items can make lots of different meals, not just this one.
You can use canned chickpeas or dried chickpeas that you have cooked. Either work great.
How to make pasta with chickpeas
- Fill a large pot with water and bring to a boil. Cook pasta when your water is ready.
- In the meantime, cook your shallots and garlic in olive oil.
- Add your spinach and cook down.
- Then add your chickpeas and your chicken stock.
- Cook for a few minutes to bring the flavors together.
- Add your lemon.
- Last add the cooked pasta to the spinach and chickpeas and toss to coat.
- Serve immediately.
That is it! While you are waiting for your pasta water to boil, you are getting the other ingredients together and cooked down.
It really is the ultimate delicious and healthy weeknight meal.
Pasta and Chickpeas From Pantry Staples
Most of these items you may already have in your pantry and on hand in your kitchen. I always have all of these ingredients in my kitchen and pantry because they are all so versatile and can go in so many dishes.
These ingredients (my pantry staples) are the start to so many great meals like my spinach with pancetta and shallots (I always keep some pancetta in the freezer to help with this one), my coconut curry ramen soup and my orecchiette and broccoli.
All of these easy meals use at least three or four of these items with the addition of a few other fresh and pantry staples. If you are not stocking up on these pantry essentials, you need to start!
As I mentioned above, this makes a great weeknight meal because this pasta is so easy to make. The only cooking time involves boiling your pasta water and cooking your garlic, shallots and spinach.
Tips for making this pasta with chickpeas
Adding chicken or protein to this pasta with chickpeas and spinach
You can add cooked grilled chicken (or any type of chicken or protein for that matter) to this recipe to bulk it up and to add protein. It will taste great.
Can I re-heat this chickpea pasta in the microwave?
Yes. Whenever I re-heat pasta in the microwave, I will dampen a paper towel and place that over the pasta before heating it.
This will provide moisture to the pasta during the heating process and keep it from drying out. Just be careful removing the moist paper towel after heating because it will be hot.
If I do not have chicken broth can I substitute with something else
Yes. I prefer this recipe with the chicken broth but I know we all cannot go running out to the store to buy ingredients all the time.
You can substitute vegetable broth or reserved pasta water (scoop out some of the salted pasta water before you drain your pasta).
I hope you give this pasta recipe and try and see why it is one of our favorite chickpea recipes. It is a great meal that everyone loves and it is so easy to make.
More Easy Pasta Recipes
Iff you love this pasta with chickpeas, you will also like these:
For more easy meal ideas:
- Indian Vegetable Curry
- Coconut Curry Soup
- Black Beans Recipe
- Garlic and Oil Pasta (Pasta Aglio e Olio)
- Pimento Cheese Sandwiches
- Italian White Bean Soup - Pasta Fagioli
- Chicken Curry Salad with Grapes
- Creamy Ham and Cheese Pasta
- Pesto Pasta
Pasta with Chickpeas Spinach and Lemon
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
Ingredients
- 1 lb spaghetti or any large shape pasta
- 15 ounce can of garbanzo beans drained and rinsed
- 10 ounces fresh baby spinach rinsed and dried
- ½ cup good quality chicken stock
- 2 tablespoon olive oil
- 1 large lemon juiced
- 3 cloves of garlic minced
- 1 small shallot diced
- 1 teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon red pepper flakes it won't be spicy since most of the heat is cooked out.
Instructions
- Fill a large pot with water and bring to a boil.
- While you are waiting for the water to boil, grab all of your ingredients.
- For the chickpeas, drain them and rinse them under cold water until the water runs clear. Set aside.
- Dice your garlic and shallots.
- Now grab a large saute pan.
- Add your olive oil and heat over medium heat for 1 minute.
- Once your pan is heated add your garlic and shallots and cook for a few minutes.
- Now add your red pepper flakes and cook for 1 minute.
- Next add your spinach, stock, lemon juice and chickpeas and cook until the spinach just starts to soften, about 3-4 minutes.
- Add salt and pepper and mix in well.
- Reduce the heat to low while you wait for your pasta to cook.
- When you pasta water is boiling, add a huge handful of salt. You should always salt your pasta water until it is salty like ocean water.
- Add your pasta and cook according to the manufacturers instructions for al dente.
- Once the pasta is almost done, scoop out one mug full of pasta water and set aside.
- Drain your pasta water and add your pasta to to the pan with the spinach and chickpeas.
- Toss your pasta into the mixture well making sure to coat all of the pasta with the sauce.
- Let the pasta sit in the spinach and chickpea mixture for a couple minutes as you continue to toss and stir it around. This will let the pasta pick up the flavors.
- If you sauce starts to look dry, add a little of your reserved pasta water cooking liquid and mix that in.
- Serve immediately as is or with some fresh Parmesan.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer here
Mike says
This was so simple and delicious
Fran says
Everyone loved this pasta with chickpeas even our picky eaters:)
Joyce says
This was so delicious.