Hearty Chickpea & Spinach Tomato Pasta
This hearty chickpea and spinach tomato pasta is a quick and easy weeknight meal that’s packed with flavor and nutrition. It’s perfect for a satisfying vegetarian dinner.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 1 box (16 oz) Whole Wheat Pasta
Sauce
- 1 tbsp Olive Oil
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 can (15 oz) Diced Tomatoes undrained
- 1 can (15 oz) Chickpeas rinsed and drained
- 1 bag (10 oz) Frozen Spinach no need to thaw
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Red Pepper Flakes optional, for a little heat
- 1/2 cup Vegetable Broth or water for simmering
- Salt and Black Pepper to taste
Garnish (Optional)
- Grated Parmesan cheese lasts longer if stocked
- fresh parsley or basil if available
Instructions
Cooking Pasta
- Cook pasta in salted water, then drain and reserve 1/2 cup of pasta water.
Preparing Sauce
- Sauté chopped onion in olive oil in a large skillet until softened (5-7 minutes).
- Add minced garlic and cook for 1 minute until fragrant. Do not burn the garlic.
- Stir in diced tomatoes, chickpeas, frozen spinach, oregano, garlic powder, and red pepper flakes.
- Pour in vegetable broth, simmer for 5-7 minutes until spinach wilts and flavors meld.
Finishing Dish
- Add cooked pasta to the skillet with the sauce and toss to combine, using reserved pasta water for saucier consistency.
- Season with salt and black pepper to taste.
- Serve hot, garnished with Parmesan cheese or fresh herbs if desired.
Notes
For extra flavor, you can roast the chickpeas before adding them to the sauce. This recipe is also great for meal prepping and can be stored in the refrigerator for up to 3-4 days.