This roasted chickpea pasta with spinach is a quick, flavorful dish that balances creamy, garlicky goodness with a satisfying crunch from golden roasted chickpeas.
Packed with plant-based protein, fiber, and healthy fats, it’s low in saturated fat yet filling enough for any meal.
Perfect for weeknight dinners or easy meal prep, it’s a wholesome, nutrient-rich comfort pasta.
Roasted Chickpeas Pasta
Equipment
- 1 large baking sheet
- 1-Large pot
- 1 Large pan
- 1 kitchen towel
- 1 wooden spoon or spatula
- 1 small knife
- 1 cutting board
Ingredients
- 400 g 14 oz canned chickpeas, drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 300 g 10.5 oz pasta of choice
- 30 g 1 oz unsalted butter
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- ¼ teaspoon red chili flakes
- 100 g 3.5 oz baby spinach
- Juice of 1 lemon
- 50 g ¾ cup grated Parmesan or vegetarian hard cheese
Instructions
- Prepare the Chickpeas for Roasting: Begin by preheating your oven to 200°C (400°F) and lining a large baking sheet with parchment paper to prevent sticking. Open the can of chickpeas, drain them thoroughly, and transfer them onto a clean kitchen towel. Gently pat the chickpeas dry, removing excess moisture and any loose skins. This step is crucial to ensure they roast evenly and achieve a satisfying crisp texture.
- Season the Chickpeas: Place the dried chickpeas into a medium mixing bowl. Drizzle them with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss the chickpeas thoroughly, making sure each piece is evenly coated with the oil and seasoning. Proper seasoning at this stage ensures the chickpeas are flavorful and aromatic when roasted.
- Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Place them in the preheated oven and roast for 20 minutes. Halfway through the cooking time, gently shake or stir them to promote even browning. The chickpeas are done when they are golden, slightly browned, and crunchy on the outside. Set aside once finished.
- Cook the Pasta: While the chickpeas are roasting, bring a large pot of water to a vigorous boil. Generously salt the boiling water to enhance the pasta’s flavor. Add 300 g (10.5 oz) of your preferred pasta and cook according to the package instructions until al dente, meaning tender but with a slight bite. Before draining, reserve about ½ cup of the pasta cooking water in case you want to loosen the sauce later.
- Sauté the Garlic and Herbs: In a large skillet or pan, melt 30 g (1 oz) of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned. Immediately add 1 tablespoon each of finely chopped fresh rosemary and thyme, along with ¼ teaspoon of red chili flakes. Stir for another minute to release the herbs’ aromatic oils and infuse the butter with flavor.
- Wilt the Spinach: Add 100 g (3.5 oz) of fresh baby spinach to the pan. Using a spatula, toss the spinach gently in the garlic and herb butter until it wilts slightly, about 1–2 minutes. This preserves its vibrant green color while allowing it to absorb the flavors. Spinach cooks quickly, so keep a close eye to prevent overcooking.
- Incorporate Lemon Juice: Squeeze the juice of 1 fresh lemon over the wilted spinach and garlic mixture. Stir well to combine. The lemon juice adds a bright, tangy freshness that balances the richness of the butter and Parmesan while enhancing the overall flavor profile of the dish.
- Combine Pasta with Sauce: Drain the cooked pasta and immediately transfer it to the skillet with the garlic, herb, and spinach mixture. Toss gently using tongs or a wooden spoon to coat every strand of pasta evenly. If the mixture seems too thick or dry, add a small amount of the reserved pasta water to loosen it to your desired consistency.
- Add Roasted Chickpeas and Cheese: Gently fold in the roasted chickpeas, ensuring they remain crisp and evenly distributed throughout the pasta. Sprinkle 50 g (¾ cup) of grated Parmesan cheese on top and mix until everything is lightly coated and creamy. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Transfer the pasta to serving plates or a large serving bowl. For extra indulgence, sprinkle a little more Parmesan on top and, if desired, a small drizzle of olive oil. Serve immediately while warm to enjoy the contrast of creamy pasta with crunchy chickpeas. This dish pairs beautifully with a fresh side salad or crusty bread for a complete meal.
Notes
- Always pat chickpeas completely dry before roasting to ensure they turn golden and crispy.
- Use fresh herbs for the most vibrant flavor, but dried rosemary and thyme can be substituted if needed.
- Reserve a little pasta water when draining; it helps create a silky sauce without adding extra butter or oil.
- Taste and adjust seasoning at the end to balance salt, pepper, and acidity from the lemon juice.
- For a richer dish, sprinkle extra Parmesan just before serving; for a lighter option, reduce cheese slightly.
Chef’s Secrets: How To Elevate Flavors
To make this pasta truly memorable, focus on layering flavors.
Roast chickpeas until just crunchy, not overcooked, to preserve texture.
Gently sauté garlic over medium heat so it releases aroma without burning, and add herbs toward the end of sautéing for maximum freshness.
Lemon juice should be added last to brighten the entire dish.
Experiment with different pasta shapes—shells or penne hold the chickpeas and sauce beautifully.
Serving Suggestions: Perfect Meal Pairings Ideas
This pasta works beautifully as a standalone meal or as part of a larger menu.
Serve it with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast, or pair it with roasted vegetables for added fiber and flavor.
Crusty garlic bread complements the creamy pasta and crunchy chickpeas.
For a light weeknight dinner, a simple side of steamed broccoli or asparagus is ideal.
Storage Tips: Keep Pasta Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep roasted chickpeas separate if you want them to stay crunchy; simply reheat the pasta and sprinkle chickpeas on top.
To reheat, warm gently on the stovetop over low heat, adding a splash of reserved pasta water to restore creaminess.
This recipe also freezes well for up to a month—just freeze pasta and chickpeas separately for best results.
Frequently Asked Questions
1. Can I use dried chickpeas instead of canned?
Yes, but soak them overnight and cook until tender before roasting. Adjust roasting time to achieve the same golden crunch.
2. What pasta type works best for this recipe?
Short pasta like penne, fusilli, or shells works well because it holds the sauce and chickpeas. Spaghetti can be used but may not trap the chickpeas as easily.
3. Can I make this recipe vegan?
Absolutely. Replace butter with olive oil or vegan margarine, and use a plant-based Parmesan alternative to keep it fully vegan.
4. How can I make chickpeas extra crunchy?
Remove as much moisture as possible before roasting and spread them in a single layer. Roast without overcrowding the pan and shake halfway through cooking.
5. Can I prep this dish ahead of time for meal prep?
Yes, you can cook the pasta and roast chickpeas in advance. Store them separately and assemble just before eating to maintain texture. Add fresh herbs and lemon juice at the last minute for maximum flavor.
