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    Home » Recipes

    Published: Jan 14, 2021 Updated: Oct 16, 2023 By: Melissa Oleary

    Pasta with Chickpeas Spinach and Lemon

    Jump to Recipe
    Total Time: 30 minutes minutes
    5 comments
    5 from 5 votes

    Pasta with chickpeas spinach and lemon is a bright, vibrant, and full-of-flavor pasta dish that is so easy to make. This pasta recipe makes a great weeknight meal because it cooks up in under 30 minutes and is perfect for using up pantry staples.

    pasta chickpea recipe ingredients

    About this recipe

    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 pasta are the ingredients that round it all out beautifully. In fact, if you have followed me for a while, you know I love greens and pasta.

    From my pan fried gnocchi with kale, sausage and kale pasta and now this pasta with spinach and chickpeas. Mixing leafy greens with pasta is the best combination!

    This pasta with chickpeas recipe is also so healthy and so good and it always pleases all types of eaters. This is one of my favorite recipes and once you try it you will know why.

    Pasta with chickpeas and spinach

    The ingredients you will need

    • Pasta of 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 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 works 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 it 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 made with pantry staples

    How I Make This Dinner 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.

    For the canned chickpeas, I ALWAYS have this in stock. I make this pasta, my creamy chickpea salad, or my Indian vegetable curry with them.

    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!

    pasta with lemons and chickpeas

    Recipe Tips

    • Adding protein to this pasta: 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.
    • Reheating this pasta: Whenever I reheat this pasta, I use the microwave. To do this 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 you do not have chicken broth: You can substitute it with 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.

    pasta with lemons and chickpeas

    More Easy Pasta Recipes

    If you love this pasta with chickpeas, you will also like these:

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      Pasta with Pancetta and Mushrooms
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      Spaghetti with Olive Oil and Garlic (Aglio e Olio)

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    pasta chickpea recipe ingredients
    Print Recipe
    5 from 5 votes

    Pasta with Chickpeas Spinach and Lemon

    A quick, easy and delicious pasta dish that comes together in no time.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings: 4

    Tried the Recipe? We Would Love To Hear From You In The Comments Below!

    Author: Melissa Oleary

    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

    Calories: 657kcal | Carbohydrates: 114g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 598mg | Potassium: 565mg | Fiber: 12g | Sugar: 8g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg

    Nutrition Values are estimates only.

    See full nutrition disclaimer here
    Course :Main Course

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mike says

      September 23, 2022 at 9:43 pm

      5 stars
      This was so simple and delicious

      Reply
    2. Fran says

      September 23, 2022 at 9:42 pm

      5 stars
      Everyone loved this pasta with chickpeas even our picky eaters:)

      Reply
    3. Joyce says

      August 14, 2021 at 1:38 pm

      5 stars
      This was so delicious.

      Reply

    Trackbacks

    1. Italian Oven Baked Meatballs With Pasta • Keeping It Simple Blog says:
      August 5, 2021 at 4:07 pm

      […] Pasta with Chickpeas Spinach and Lemon […]

      Reply
    2. Spaghetti Aglio e Olio ( Spaghetti with Garlic and Olive Oil) • Keeping It Simple Blog says:
      July 6, 2021 at 7:12 pm

      […] Pasta with Chickpeas Spinach and Lemon […]

      Reply

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    profile picture of Melissa from Keeping It Simple Blog

    I am so excited you are here. My name is Melissa and I started this recipe website to share easy recipes that I have been cooking for years. I have written hundreds of easy recipes that are tested and perfected. Some of the recipes I learned during my years of working in restaurants, some from owning my own food company and others come from friends and traveling.

    More about me →

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