Pasta With Spinach And Chickpeas Recipes

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CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary image

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high.
  • In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
  • Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
  • Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
  • Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

CHICKPEAS WITH BABY SPINACH



Chickpeas With Baby Spinach image

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

PASTA WITH SPINACH AND CHICKPEAS



Pasta with Spinach and Chickpeas image

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Steps:

  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

PASTA WITH SPINACH, CHICKPEAS, TUNA, AND FETA



Pasta With Spinach, Chickpeas, Tuna, and Feta image

This is another "throw-together" pasta that is easy and delicious. I always use wholemeal spiral pasta, but you can use any medium shape pasta you like. Leave out the tuna for a vegetarian version. Inspired by a recipe in Cooking Light, June 1998.

Provided by Gingernut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups coarsely chopped spinach
250 g whole wheat pasta (I use wholemeal spirals)
60 g feta cheese, crumbled (I prefer goat or sheep feta)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and pepper, to taste
1 (400 g) can chickpeas, rinsed and drained
2 garlic cloves, crushed
1 (280 g) can tuna in water, drained

Steps:

  • Cook pasta according to instructions.
  • Place washed and chopped spinach in a strainer, strain hot pasta over spinach.
  • Combine all other ingredients in a large serving bowl, stirring to combine.
  • Pour pasta and spinach into bowl, mix thoroughly.

Nutrition Facts : Calories 536.4, Fat 14.2, SaturatedFat 4, Cholesterol 42.8, Sodium 759.5, Carbohydrate 72.3, Fiber 5.1, Sugar 0.9, Protein 33.7

PASTA WITH SPINACH, CHICKPEAS, AND BACON



Pasta With Spinach, Chickpeas, and Bacon image

Make and share this Pasta With Spinach, Chickpeas, and Bacon recipe from Food.com.

Provided by sherininja

Categories     Beans

Time 12m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 garlic cloves, peeled and sliced
1 slice bacon, chopped small
1/4 teaspoon red pepper flakes
1 1/2 cups canned chick-peas, drained and rinsed
2 cups fresh spinach, rinsed and chopped
1/4 lb ditalini
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Bring a large pot of water to a boil. Cook the pasta according to instructions on the box, minus a minute or two.
  • When done save 1/2 cup of pasta water and drain the rest- keep in a colander.
  • Pour the olive oil into a skillet over medium heat. . Add the bacon pieces and cook for 3 minutes or until they begin to render their fat. Toss in the garlic and cook for 2 minutes.
  • Sprinkle in the red pepper flakes.
  • Dump in chickpeas and stir to coat. Then add the spinach leaves, and cook until wilted. Season with a pinch of salt and add a half a cup or so of the pasta cooking water.
  • When the spinach is wilted, add pasta to the pan with spinach and chick peas. Cook, stirring constantly, for a minute or two.
  • Remove from the heat, sprinkle with cheese, and serve.
  • I actually removed the bacon before eating, wanted to add the flavor but avoid some of the calories.

Nutrition Facts : Calories 570.9, Fat 16.4, SaturatedFat 3.9, Cholesterol 12.1, Sodium 736.3, Carbohydrate 85.8, Fiber 10.5, Sugar 1.2, Protein 20.7

PASTA WITH SPINACH AND CHICKPEAS



Pasta with Spinach and Chickpeas image

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories     Italian Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

Steps:

  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

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