Chickpea & Spinach Pasta with Lemon
Pasta tossed with chickpeas, wilted spinach, garlic, chili and lemon — fast, satisfying and almost entirely from the pantry. Italian peasant cooking, 20 minutes flat.
20 minEasy~632 kcal / servingItalian
Contains glutenContains dairy
Nutrition
632 kcal
Calories
39 g
Protein
69 g
Carbs
22 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1 medium Lemon
- to taste Black pepper
- ½ tsp Chili flakes
- 200 g Spaghetti
- 4 cloves Garlic
- 40 g Parmesan
- 3 tbsp Olive oil
- 400 g Tinned chickpeas
- to taste Salt
- to taste Fresh basil
- 120 g Baby spinach
Instructions
- Bring a large pot of well-salted water to a rolling boil. Drop in the pasta and cook to packet time.
- Drain and rinse the chickpeas. Heat the olive oil in a wide pan over medium heat. Add the minced garlic and chili flakes. Stir 30 seconds — careful, garlic burns fast.
- Add the chickpeas. Cook 5 minutes, stirring, until warmed through and starting to crisp at the edges.
- Scoop a mug of pasta water. Add half to the chickpea pan. The starch makes a glossy sauce.
- Add the baby spinach in handfuls. Toss as it wilts down (60 seconds).
- Drain the pasta and tip into the pan with a splash more pasta water. Toss vigorously for 30 seconds — the starch emulsifies everything.
- Off the heat, stir in lemon juice, lemon zest, grated parmesan and a generous grind of black pepper. Plate, drizzle olive oil, scatter more parmesan and a few torn basil leaves.
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