Chickpea and Spinach Pasta

Name: Chickpea and Spinach Pasta
Prep time: 11 min
Cook time: 9 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g short pasta; 1 can canned cooked chickpeas; 150 g baby spinach; 3 cloves garlic; 3 tbsp olive oil; 1 lemon; 1/2 tsp paprika

Pasta with browned chickpeas, spinach, garlic, and lemon for a complete vegan meal.

Vegan

Cooking time: 20 min
Hands-on time: 11 min
Free time: 9 min
Difficulty: Easy
Cuisine: Italian
Calories: 480
Contains: Gluten

Chickpeas add texture and substance while spinach wilts in the pasta's heat; no heavy sauce needs separate cooking time.

Before you start

Before turning on the heatDry the chickpeas thoroughly and use baby spinach; larger leaves need chopping and longer to wilt.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the pasta

350 g short pasta — packet time 9 minutes or less
1 can canned cooked chickpeas — drained and dried
150 g baby spinach — washed and dried
3 cloves garlic — sliced
3 tbsp olive oil — for cooking
1 lemon — zest and juice
1/2 tsp paprika — sweet

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Medium pot with a lid — The pasta water is used to loosen the sauce and bind it to the pasta.
Wide sauce skillet — Set it out before starting so the recipe stays within its short cooking time.

Method

Bring the water to a boil, dry the chickpeas and spinach, slice the garlic, and zest the lemon.
4 min
You’ll know it’s ready when
The sauce ingredients are ready before the pasta goes into the water.
Tip: This is a short recipe; preparing everything first prevents the pasta from overcooking.
Boil the pasta in salted water until just firm, reserving half a cup of the cooking water.
9 minYou can walk away
You’ll know it’s ready when
The pasta is tender outside with a little resistance at the center.
Tip: Drain it a minute before fully cooked because it will finish in the sauce.
Heat the oil and brown the chickpeas with paprika, then add garlic and lemon zest.
3 min
You’ll know it’s ready when
The chickpeas have golden spots and the garlic is fragrant without burning.
Tip: Keep the heat moderate so garlic does not burn and yogurt does not split.
Add the pasta, spinach, and a quarter cup of pasta water and toss until wilted.
3 min
You’ll know it’s ready when
The sauce coats every piece without pooling in the pan.
Tip: Add pasta water a spoonful at a time; excess cannot be taken back out.
Turn off the heat, add lemon juice, and adjust the salt.
1 min
You’ll know it’s ready when
The flavor is balanced and the pasta is hot and ready to serve.
Tip: Serve at once; a quick sauce thickens as it stands.