Roasted Chickpeas Spinach Pasta (Printable Recipe)

Hearty pasta with chickpeas and creamy spinach sauce ready in 30 minutes for an easy, satisfying meal.

# Ingredients You'll Need:

01 - 1 tablespoon olive oil

02 - 1 medium red onion, finely diced

03 - 2 garlic cloves, minced

04 - 1/2 teaspoon red chili flakes (optional)

05 - 1 teaspoon smoked paprika

06 - 2 tablespoons tomato paste

07 - 1/2 cup vegetable broth

08 - 1/2 cup single (light) cream

09 - Salt and freshly ground black pepper, to taste

10 - 1 (14 oz) can chickpeas, drained and rinsed

11 - 3 cups fresh baby spinach

12 - 10 oz pasta, such as penne or fusilli

13 - Freshly grated parmesan cheese, for serving

01 - Cook the pasta in salted water according to package directions until al dente. Drain and set aside.

02 - Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 3–4 minutes until softened.

03 - Stir in the garlic, red chili flakes, and smoked paprika. Sauté for 1 minute until fragrant.

04 - Add the chickpeas to the skillet and cook for 3–5 minutes, stirring occasionally, until they begin to crisp.

05 - Mix in the tomato paste and cook for 2 minutes. Add vegetable broth and bring to a gentle simmer.

06 - Reduce heat to low and stir in the cream. Let simmer for 2–3 minutes until the sauce thickens slightly.

07 - Fold in the baby spinach and cook until just wilted. Season with salt and pepper to taste.

08 - Add the cooked pasta to the skillet and toss to coat evenly in the sauce.

09 - Serve hot, topped with freshly grated parmesan cheese if desired.

01 - For a vegan version, substitute the cream with a plant-based alternative and omit the parmesan.

02 - This dish can be made ahead and refrigerated for up to 3 days. Reheat with a splash of broth if needed.