This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.

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  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts

613 calories; protein 22.6g 45% DV; carbohydrates 104.3g 34% DV; fat 12.1g 19% DV; cholesterol 7.7mg 3% DV; sodium 1684.7mg 67% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2014
This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it Read More
(2)

Most helpful critical review

Rating: 3 stars
08/07/2014
Pasta with Spinach & Chick Peas Haiku: "Gotta switch pasta. Can't decide use fork or spoon? Taste was pretty good!" I followed the recipe using spaghetti instead of linguine (close enough) but we were ultimately discouraged at not being able to both twirl the noodles and stab/scoop chick peas at the same time. If I make this again I would use a smaller noodle and let the tomatoes and chick peas simmer longer b/c our chick peas stayed more like pebbles than we'd have liked for the mere handful of minutes that it simmered in the instructions. Read More
(3)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/07/2014
Pasta with Spinach & Chick Peas Haiku: "Gotta switch pasta. Can't decide use fork or spoon? Taste was pretty good!" I followed the recipe using spaghetti instead of linguine (close enough) but we were ultimately discouraged at not being able to both twirl the noodles and stab/scoop chick peas at the same time. If I make this again I would use a smaller noodle and let the tomatoes and chick peas simmer longer b/c our chick peas stayed more like pebbles than we'd have liked for the mere handful of minutes that it simmered in the instructions. Read More
(3)
Rating: 5 stars
02/21/2014
This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it Read More
(2)
Rating: 5 stars
05/07/2017
Yes to both. As the pasta was cooking, I sauteed some shrimp with the garlic for additional protein. And I used flavored (Garlic &onion, but any would be good) canned tomatoes instead of fresh. Very good recipe. Read More
(2)
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Rating: 4 stars
04/05/2014
Delicious but would try a different type of pasta than linguine. With the chick peas a shorter pasta would be easier to handle. Read More
(1)
Rating: 4 stars
04/15/2017
I changed this a little by adding a bit of V8 juice (it's what I had on hand-it could have been extra tomatoes tomato juice etc) plus some white wine for extra liquid and flavour. My 3 fresh tomatoes were a bit too small. Towards the end I also added some of the pasta cooking water. I cooked this a bit longer than stated in the recipe. I also added the red chilli flakes early on lots of black pepper a few shakes of dried onion Italian herbs and Chef's Shake. I mashed up some of the chickpeas to make it more of a sauce then I served it with toasted bread crumbs (be careful they burn easily!) and shredded parmesan on top. I made farfalle pasta instead of linguine or spaghetti. Everyone loved it! Fast and easy & tasty. The extra spices and wine elevated this from a 3 to a 4. Read More
(1)
Rating: 5 stars
07/07/2018
I know it calls for a strand pasta but my handicapped stepson has difficulty with managing long strand pasta. I used rigatoni rigate and it was just fine. This dish was unexpectedly well-received by my family. It was a real hit! Read More
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Rating: 5 stars
04/10/2017
Very very nice. A surprisingly tasty meal considering there are only three main ingredients: tomato chickpeas and spinach. This is the first time I cooked with spinach and misjudged the amount I should use. Remember: spinach shrinks A LOT. I had to chop and add more three times. This dish has a very subtle taste. I used Parmesan cheese which gave it a little kick. Next time I think I will use double the ingredients. Thank you for this recipe! Read More
Rating: 5 stars
02/18/2020
This was quick and delicious! Hubby went back for seconds. :) I only tweaked it a little. I cut way back on the spinach, using only 4 cups chopped. I used 1 can petite diced tomatoes instead of fresh, I added some red wine after I added the tomatoes, chick peas, and spinach. One reviewer said it was hard to keep twirled pasta and the goodies on a fork, so after the pasta cooked and before I added to the goodies, I used scissors to cut it into 2-3 inch pieces and it worked perfectly! I did add a little pasta water a splash of wine, and about 1 extra Tbs of olive oil to moisten it a bit. This is definitely added to my recipe rotation! Read More
Rating: 4 stars
05/12/2020
This had great potential but it was a little blah. It needed more flavor. Everyone liked it but we were all adding spices to flavor it up. Read More