Pasta with Chickpeas and Spinach

Pasta with Chickpeas and Spinach

11 review, 4.1 star(s). 90% would make again

Ready in 30 minutes

Simple and fast but very tasty - it reminds me a lot of hummous.


4 ounces Medium pasta shells; (1-2/3 cup)
10 ounces Fresh baby spinach
1 19-oz can Chickpeas
1 large clove Garlic
1/2 cup Chicken or vegetable broth
2 Anchovy fillets; (optional)
1/4 teaspoon Salt
1/4 teaspoon Pepper
lemon rind; of half a medium, grated

Original recipe makes 3 Servings



Drain and rinse the chick peas in a large colander and put one cup of them in a food processor, leaving the rest in the colander.

Roughly chop the garlic and the anchovies and add them and the broth to the chickpeas in the food processor. Process until smooth.

Cook pasta until tender but firm, about 8 minutes. Add the spinach to the same pot and return to a boil. Turn heat down to medium-low and remove from heat. Drain the pasta and spinach in the colander with the chickpeas in it. (This will heat the chickpeas up a bit.)

While pasta and spinach are draining, put the contents of the food processor in the pot that the pasta cooked in and return it to the heat. Heat the mixture for 1-2 minutes stirring constantly. Stir in pasta, spinach, remaining chick peas and lemon rind. Combine thoroughly.

Serve with a drizzle of olive oil, lots of fresh ground pepper and a little salt.


This recipe is based on one I found in "Anne Lindsay's New Light Cooking". I've increased the garlic and anchovies and modified the instructions as the original technique didn't make for a very warm dish.

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As previously mentioned, it's missing something. Try using a chilli. Would def make again.
heidim12 4y ago

This was really enjoyable, but I agree it needed a little punching up. I added an extra clove of garlic and a bit of red pepper as well. I topped with a tiny sprinkle of parmesan cheese. We'll have it again ;-)
Btuck15 4y ago

i added a bit (dollop) of pre-made pesto when i ate the leftovers the next day. it seemed to round out whatever "missing" flavor there was.
celesterenee 5y ago

I doubled the garlic, being a huge garlic fan. We had it as a vegetarian main dish, and it was good. I felt it needed something, give it a little more pop of flavor. Will make again, certainly. It was extremely easy to pot and the blender, how much easier could it be? I only used a 6oz bag of baby spinach, and that was really enough. Good recipe. Just needs a teensy bit of experimentation to bring it over the top.
peekawho 5y ago

I made this meal today for my vegetarian husband. It was surprisingly good and he seemed to enjoy it. However, I didn't use lemon and anchovies and changed cooking directions. I blended half a can of chickpeas with a can of vegetable broth on full speed. I placed olive oil In a medium hot pan and added minced onions until lightly brown and added frozen spinach and seasoned with black pepper, onion powder adobe and lawry's salt. After ten minutes added pasta and placed blended chickpeas and broth over pasta and spinach and simmered for 10 minutes with pot covered.
Tvfchase 5y ago

Fairly quick to make and very tasty, even when missing the anchovies and lemon. I'm going to substitute hummus next time to speed up prep and cleanup!
swh_cadguy 5y ago

I made it without the anchovies -- still tasty! Also found that if you have to subsitute frozen spinach, you can blend it with the chickpeas.
Underthebelljar 5y ago

Healthy dish and yummy!
fayemin 6y ago

Our family really enjoyed this dish. It was a hit! I liked everything about it. We're definitely making this again!
cindywh 6y ago

[I made edits to this recipe.]
susanjm 10y ago

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