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This pasta dish comes together in just thirty minutes using simple ingredients you probably already have on hand. Roasted chickpeas add crispy texture while the cream and tomato paste build a velvety sauce that clings to every piece of pasta. Fresh spinach melts in just before serving offering bursts of color and earthy depth. It is a comforting yet wholesome meal that feels indulgent without being heavy.
I first cooked this dish on a weeknight when I had only a few ingredients left in the fridge. Now it is the recipe I turn to anytime I want something fast and nourishing.
Ingredients
- Olive oil: adds richness and helps crisp the chickpeas look for extra virgin with a fresh aroma
- Red onion: brings a subtle sweetness use a firm onion with tight skin
- Garlic: deepens flavor throughout the sauce choose firm cloves without green shoots
- Red chili flakes: optional but give a gentle heat adjust to your spice level
- Smoked paprika: creates warmth and depth opt for a Spanish variety if available
- Chickpeas: bring protein and crunch rinse well and dry for best texture
- Tomato paste: adds umami and body choose one with no added sugar
- Vegetable broth: helps build the sauce go for low sodium to control salt
- Single cream: lightens and smooths the sauce use dairy free if desired
- Baby spinach: adds nutrients and freshness look for vibrant green leaves
- Salt and freshly ground black pepper: balance all flavors grind fresh for best taste
- Pasta: serves as the base any short shape works choose whole grain or gluten free as needed
- Parmesan cheese: optional topping adds salty depth or skip for vegan version
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat until shimmering. Add finely diced red onion and cook gently for four minutes until soft and translucent without browning.
- Build the Flavor:
- Add minced garlic red chili flakes and smoked paprika. Stir constantly for one minute until fragrant and the spices begin to toast. This is where the flavor begins to bloom.
- Roast the Chickpeas:
- Pour in the drained and rinsed chickpeas. Cook uncovered for five minutes stirring occasionally. They should become golden and slightly crisped on the outside. This step gives crunch and texture.
- Create the Sauce:
- Stir in tomato paste and cook for two minutes until it darkens slightly and coats the chickpeas. This concentrates the flavor. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Finish the Sauce:
- Reduce heat to low and stir in the cream. Let it simmer uncovered for three minutes until the sauce begins to thicken and coat the chickpeas.
- Add the Greens:
- Add the fresh spinach by the handful. Stir continuously until wilted and glossy. The greens should soften but still look bright.
- Combine with Pasta:
- Add your cooked pasta directly into the skillet. Stir gently until everything is evenly coated in sauce. Let it sit for one minute to absorb flavor.
- Plate and Serve:
- Serve immediately while hot with parmesan cheese if using. Finish with a few cracks of black pepper.
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I love how the chickpeas crisp up like a snack and give the dish body. My sister calls this pasta her meatless comfort food and requests it every time she visits.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. The sauce thickens as it cools so reheat gently with a splash of broth or water to loosen it back up. For longer storage freeze just the sauce and chickpeas then boil pasta fresh before serving.
Ingredient Substitutions
If you do not have single cream use cashew cream coconut cream or even full fat oat milk. Gluten free pasta works just as well and you can switch the chickpeas for white beans or lentils for variety.
Serving Suggestions
Pair with a fresh green salad and lemon vinaigrette to balance the richness. Add a slice of toasted bread or garlic flatbread for texture. A crisp white wine like Sauvignon Blanc works beautifully alongside.
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Cultural and Historical Context
This recipe draws inspiration from Mediterranean flavors with ingredients like olive oil garlic paprika and greens. Chickpeas and pasta are both staples in Southern Europe and North African cuisines showing how humble ingredients can feel elevated.
Frequently Asked Questions About Recipes
- → Can I make this pasta dish vegan?
Yes, simply substitute the light cream with a plant-based option like oat, cashew, or coconut cream and skip the parmesan or use vegan cheese.
- → What pasta shape works best?
Short pasta like penne, fusilli, or rotini work well as they hold the creamy sauce and chickpeas effectively.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating to loosen the sauce.
- → Can I freeze this dish?
Yes, freeze the sauce and chickpeas separately for best texture. Boil fresh pasta when ready to serve.
- → What can I serve with this pasta?
Pair it with garlic bread, a green salad with vinaigrette, or roasted vegetables for a complete meal.
- → How spicy is this dish?
It has a mild kick from optional chili flakes. You can omit or adjust the amount to suit your taste.