If you are looking for a dish that brings together vibrant flavors with a satisfying texture, this Easy Roasted Chickpeas Pasta with Spinach Recipe is your new best friend. Comforting yet fresh, with crispy roasted chickpeas adding a delightful crunch to smooth, buttery pasta and tender spinach, this recipe is a quick and nourishing meal anyone can whip up. The combination of fragrant herbs, garlic, and a touch of lemon keeps the dish lively and bright, making it perfect for any night of the week when you want something wholesome without too much fuss.
Ingredients You’ll Need
The beauty of this Easy Roasted Chickpeas Pasta with Spinach Recipe lies in its simplicity and the way each ingredient plays a crucial role. From creamy butter and fragrant herbs to the crunchy chickpeas and fresh spinach, every component adds texture, flavor, or color, creating a balanced and irresistible dish.
- 1 x 400 g (14 oz) can chickpeas: These provide protein and a delightful crunch when roasted—make sure to dry them well for the best texture.
- 1 tablespoon olive oil: Helps roast the chickpeas to a golden crisp and adds a fruity richness.
- ¼ teaspoon salt: Enhances the overall flavor and seasons the chickpeas perfectly.
- ¼ teaspoon ground black pepper: Offers a gentle heat that complements the herbs and garlic.
- 300 g (10.5 oz) pasta: Choose your favorite shape; it will soak up the flavors beautifully.
- 30 g (1 ounce) unsalted butter: Creates a rich, velvety base for our herb sauce.
- 2 large garlic cloves, minced: Adds warmth and depth to every bite.
- 1 tablespoon fresh rosemary, finely chopped: Brings a piney, aromatic note that lifts the whole dish.
- 1 tablespoon fresh thyme, finely chopped: Adds subtle earthiness that pairs wonderfully with the spinach.
- ¼ teaspoon red chilli flakes: Just enough to give a gentle kick without overpowering the flavors.
- 100 g (3.5 oz) baby spinach: Introduces a fresh, leafy brightness and a lovely green color.
- Juice of 1 lemon: Brightens and balances the richness with a fresh citrus zing.
- 50 g (¾ cup) grated parmesan (or vegetarian hard cheese): Finishes the dish with salty creaminess and an umami kick.
How to Make Easy Roasted Chickpeas Pasta with Spinach Recipe
Step 1: Prep and Roast the Chickpeas
Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper for easy cleanup. After draining your chickpeas, pat them dry on a kitchen towel to remove any excess moisture and loose skins—this step is key for getting them extra crispy. Toss them in olive oil, salt, and pepper to season, then spread evenly on the baking sheet. Roast the chickpeas for 20 minutes until golden and crisp, stirring about halfway to ensure they cook evenly and develop that perfect crunch.
Step 2: Cook the Pasta
While those chickpeas roast to perfection, bring a large pot of water to a boil and add a generous pinch of salt. Cook the pasta according to the package instructions until it’s just al dente; that slight bite is essential to hold up against the bold flavors and textures. Before draining, save a small cup of the pasta water because this little trick will help you create a silky sauce later on.
Step 3: Sauté the Aromatics and Herbs
In a large pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for just a minute until it releases its wonderful aroma—but be careful not to let it burn. Next, stir in the fresh rosemary, thyme, and red chili flakes. Cooking them together for another minute allows those fragrant flavors to bloom beautifully, setting the stage for the spinach and pasta.
Step 4: Wilt the Spinach and Add Zest
Add the baby spinach to your pan, tossing it gently for 1 to 2 minutes until it just begins to wilt. This step keeps the spinach tender but still vibrant and fresh. Then squeeze in the juice of one lemon, instantly brightening the whole dish with a burst of citrus that cuts through the richness.
Step 5: Combine Pasta and Herb Butter
Now, add the cooked pasta directly into the pan, tossing well to coat every strand with the buttery herb mixture. If the sauce feels a bit thick, splash in some of that reserved pasta water to loosen it up—this adds a silky texture that clings perfectly to the noodles.
Step 6: Fold in Chickpeas and Cheese
Gently fold in the roasted chickpeas and grated parmesan cheese. This final combine step ensures each bite is layered with creamy cheese, fresh greens, and that irresistible crunch from the chickpeas. Mix everything just enough to blend without breaking the chickpeas apart.
Step 7: Serve and Enjoy
Your pasta is ready to be plated and enjoyed immediately while it’s warm, fresh, and full of vibrant flavor.
How to Serve Easy Roasted Chickpeas Pasta with Spinach Recipe
Garnishes
Elevate your dish by sprinkling extra parmesan or a drizzle of high-quality olive oil on top. For an extra touch of freshness, a few torn basil leaves or a lemon zest twist can bring an extra pop of flavor to this already delightful meal.
Side Dishes
This pasta pairs beautifully with a crisp green salad or some roasted seasonal vegetables to keep the meal light and balanced. A crusty loaf of bread makes a perfect companion for soaking up the delicious buttery sauce.
Creative Ways to Present
Serve this Easy Roasted Chickpeas Pasta with Spinach Recipe in rustic bowls for a cozy vibe or on large white plates to highlight its vibrant colors. Garnishing with a scattering of freshly cracked black pepper and chopped herbs makes it look restaurant-worthy with minimal effort.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may deepen overnight, but the pasta may absorb some sauce, so keep a bit of extra pasta water or olive oil on hand to refresh it when serving again.
Freezing
This pasta is best enjoyed fresh, but if you want to freeze it, do so without the parmesan and spinach, as they don’t freeze well. Store the plain roasted chickpeas and pasta separately in freezer-safe containers for up to 1 month.
Reheating
Reheat gently on the stove over low heat, stirring in a splash of water or broth to loosen the sauce and avoid drying out. If using a microwave, cover with a damp paper towel to retain moisture and heat in short bursts, stirring in between.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely, but make sure to soak and cook the dried chickpeas fully before roasting. This will take longer overall, but the end result is just as tasty and allows you to control the texture better.
Is this recipe vegan-friendly?
To make this recipe vegan, simply replace the butter with olive oil or a vegan butter alternative and swap the parmesan cheese for a plant-based substitute or nutritional yeast for cheesy flavor.
What type of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or farfalle help trap bits of roasted chickpeas and spinach, but long noodles like spaghetti or linguine also work wonderfully and look beautiful on the plate.
Can I add other vegetables to the dish?
Definitely! Sliced cherry tomatoes, sautéed mushrooms, or roasted bell peppers can add color and extra nutrients, making this dish even heartier and more flavorful.
How spicy is this dish?
With just a quarter teaspoon of red chili flakes, the dish has a gentle warmth that compliments the herbs and garlic without overwhelming the palate. You can easily adjust the spice level to suit your taste by adding more or less.
Final Thoughts
This Easy Roasted Chickpeas Pasta with Spinach Recipe has become one of my all-time favorites because it strikes the perfect balance between simple, wholesome ingredients and incredible flavor. Its quick preparation, nourishing qualities, and delightful textures make it a recipe to turn to any day you crave something that feels special but comes together with ease. I really hope you give it a try and make it your own—it’s such a joy to share at the table!
Print
Easy Roasted Chickpeas Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Easy Roasted Chickpeas Pasta with Spinach is a flavorful and nutritious dish combining crispy roasted chickpeas, tender pasta, fresh herbs, and vibrant spinach. Enhanced with garlic, lemon juice, and Parmesan cheese, it’s a satisfying vegetarian meal perfect for a quick dinner or lunch.
Ingredients
Roasted Chickpeas
- 1 x 400 g (14 oz) can chickpeas, drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Pasta & Sauce
- 300 g (10.5 oz) pasta
- 30 g (1 ounce) unsalted butter
- 2 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chilli flakes
- 100 g (3.5 oz) baby spinach
- Juice of 1 lemon
- 50 g (¾ cup) grated parmesan (or vegetarian hard cheese)
Instructions
- Preheat and prepare chickpeas: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Spread the drained chickpeas on a kitchen towel to pat them dry and remove any loose skins. Toss chickpeas with olive oil, salt, and black pepper in a bowl. Transfer to the baking sheet.
- Roast chickpeas: Place the baking sheet in the preheated oven and roast the chickpeas for 20 minutes until golden and crisp, stirring once halfway through to ensure even roasting.
- Cook pasta: While chickpeas roast, bring a large pot of water to a boil and salt it generously. Cook the pasta al dente according to package instructions. Reserve a small cup of pasta water and then drain the pasta.
- Sauté garlic and herbs: Melt the unsalted butter in a large pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add fresh rosemary, thyme, and red chilli flakes, cooking for another minute to release the aromas.
- Cook spinach and add lemon juice: Add the baby spinach to the pan and cook for 1-2 minutes until just wilted. Stir in the lemon juice to brighten the flavors.
- Toss pasta with herb butter: Add the drained pasta to the pan and toss well to coat the noodles with the herb butter mixture. If needed, add a splash of reserved pasta water to loosen the sauce.
- Combine chickpeas and cheese: Fold in the roasted chickpeas and grated parmesan cheese. Mix gently to combine all ingredients evenly.
- Serve: Serve the pasta immediately, optionally garnished with extra grated parmesan for enhanced flavor.
Notes
- For extra crunch, make sure to pat the chickpeas dry thoroughly before roasting.
- You can substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh is unavailable.
- Use gluten-free pasta to make this dish gluten-free.
- Adjust red chilli flakes to your preferred spice level.
- This recipe can be made vegetarian by using vegetarian-friendly hard cheese or vegan by substituting parmesan with a plant-based cheese alternative.
