Chickpea and Spinach Pasta
by
Clinton Kelly
A fast, pantry-friendly pasta built for real life. Crispy chickpeas, garlicky spinach, and a creamy hummus sauce come together in under 30 minutes—proof that beans can absolutely carry dinner.
Prep Time:
15 Minutes
Cook Time
25 minutes
Serves:
4 Servings
Level:
Beginner
1 lb pasta (shells preferred)
¼ cup olive oil
1 (15-oz) can chickpeas, drained and dried
6 garlic cloves, thinly sliced
2 tbsp chopped rosemary
Red pepper flakes, to taste
2 (5-oz) boxes baby spinach
5 oz hummus
Zest and juice of 1 lemon
Salt & black pepper
Parmesan cheese (optional)
Ingredients
Step 1: Cook pasta in well-salted water until al dente; reserve 1 cup pasta water.
Step 2: Heat olive oil in a large pan. Fry chickpeas until golden and crisp; remove and set aside.
Step 3: In the same pan, sauté garlic, rosemary, and red pepper flakes until fragrant.
Step 4: Add spinach in batches and cook until fully wilted.
Step 5: Stir in hummus and loosen with pasta water to create a creamy sauce.
Step 6: Add pasta and reserved chickpeas; toss to coat.
Instructions
Finish with lemon zest, lemon juice, and Parmesan if using.