Description
Easy Chickpea Pasta
This Easy Chickpea Pasta brings a healthy twist to comfort food. Originating as a budget-friendly dish, it’s packed with protein and nutrients, making it a delightful addition to any menu. Combining chickpeas, creamy sauce, and fresh spinach with spaghetti, this recipe is perfect for busy weeknights or when you want something hearty yet nutritious.
140 g (5 oz) Spaghetti
1 tbsp Olive oil
4 Shallots, diced
2 Garlic cloves, crushed
120 g (0.75 cups) Chickpeas, canned
150 ml (0.66 cups) Reduced-fat crème fraîche
100 ml (0.5 cups) Vegetable stock
60 g (0.66 cups) Parmesan, grated
30 g (1 cup) Spinach
0.25 Lemon, juiced
Directions:
1. Boil spaghetti in salted water for 12 minutes.
2. Sauté shallots and garlic in olive oil for 3 minutes.
3. Add chickpeas and cook until edges crisp.
4. Stir in spinach, crème fraîche, stock, lemon juice, and Parmesan. Cook until spinach wilts.
5. Mix the drained pasta into the sauce and serve.
Prep Time: 15 minutes
Kcal: 648
Step-by-Step Guide
Follow these detailed instructions for the perfect Easy Chickpea Pasta.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water.
- Sauté the Aromatics: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallots and cook for 2-3 minutes until softened. Add the crushed garlic and cook for another 30 seconds until fragrant.
- Crisp the Chickpeas: Add the drained and rinsed chickpeas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and their edges begin to turn golden and crisp.
- Build the Sauce: Reduce the heat to medium-low. Pour in the vegetable stock and crème fraîche, stirring to combine. Add the grated Parmesan and lemon juice, stirring until the cheese melts into a creamy sauce.
- Wilt the Spinach & Combine: Add the fresh spinach to the sauce, stirring until it just wilts. Add the drained pasta directly to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the spaghetti.
- Final Touch: Taste and adjust seasoning with salt and black pepper. Serve immediately.
Serving Suggestions
This versatile pasta dish pairs beautifully with several sides. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette. Garlic bread or a crusty baguette is perfect for soaking up the creamy sauce. To add freshness, top with extra lemon zest, a sprinkle of red pepper flakes, or fresh herbs like chopped parsley or basil.
How-to Summary
Boil spaghetti. Sauté shallots and garlic, then crisp canned chickpeas in the same pan. Create a creamy sauce with crème fraîche, vegetable stock, Parmesan, and lemon juice. Wilt spinach in the sauce, then toss with the drained pasta until thoroughly coated. Serve hot.
Frequently Asked Questions
- Can I use a different pasta shape? Absolutely. Short shapes like penne, fusilli, or farfalle work wonderfully as they catch the sauce and chickpeas.
- How can I make this recipe dairy-free? Substitute the crème fraîche with unsweetened coconut cream or a cashew-based cream. Use nutritional yeast or a vegan Parmesan alternative instead of cheese.
- Is it possible to add protein? Yes. For extra protein, add cooked shredded chicken, flaked tuna, or chopped vegetarian sausage in step 3 with the chickpeas.
- Can I prepare this dish ahead of time? It’s best served fresh. The sauce may thicken upon standing; reheat gently with a little extra stock or water to loosen it.
- What can I use instead of shallots? One small yellow or red onion, finely diced, is an excellent substitute for shallots.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook spaghetti only until al dente. It will continue to cook slightly when tossed with the hot sauce.
- Skipping the Pasta Water: Not reserving the starchy cooking water is a missed opportunity. It’s the secret to creating a silky, emulsified sauce that perfectly coats the pasta.
- Burning the Garlic: Add garlic after the shallots have softened and cook only briefly. Burnt garlic will make the entire dish taste bitter.
- Using Cold Ingredients: Ensure your crème fraîche and stock are at room temperature before adding to the pan to prevent the sauce from splitting or cooling down the dish.
Conclusion
This Easy Chickpea Pasta is the ultimate proof that a nutritious, satisfying meal can be ready in minutes. With its perfect balance of creamy sauce, protein-rich chickpeas, and fresh greens, it’s a reliable weeknight winner that pleases everyone at the table. Mastering this simple technique opens the door to endless variations, making it a foundational recipe for your culinary repertoire.