Skip to main content New<> this month
Get the Allrecipes magazine

Pasta with Spinach and Chickpeas

Rated as 4.45 out of 5 Stars
17

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 613
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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


Per Serving: 613 calories; 12.1 104.3 22.6 8 1685 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it

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. ...

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 to...

Delicious but would try a different type of pasta than linguine. With the chick peas a shorter pasta would be easier to handle.

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-receive...

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...

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 amo...

A very quick meatless dinner recipe. I increased the garlic and it tasted phenomenol. The best part is that it was so quick to make which is why I gave it 4 stars. Thanks for this quick and t...