Roasted Chickpeas Pasta
A quick, nutritious vegetarian pasta featuring tender pasta tossed with garlicky spinach, fresh herbs, lemon, and crunchy roasted chickpeas. Rich in plant-based protein and fiber, this creamy yet light dish is perfect for weeknight dinners, meal prep, or a wholesome, satisfying lunch.
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.
