Chickpea and Spinach Pasta: Your Quick & Lazy Power Dinner

Raise your hand if you need a dinner that’s fast, filling, and makes you feel like you’ve got your life somewhat together. (Same.) This Chickpea and Spinach Pasta is the weeknight wonder you didn’t know your pantry had been dreaming about.

With protein-packed chickpeas, nutrient-loaded spinach, and just the right amount of spice, this easy pasta dish delivers all the grown-up nourishment you need—without taking up your entire evening or paycheck.

Key Ingredients That Bring the Chickpea and Spinach Pasta to Life

Here’s what makes this pasta more than just carbs in a bowl (although no judgment, carbs are life):

Pasta

Whether you’re vibing with penne, spaghetti, or that random half-bag of rotini in your cabinet, this dish is pasta-flexible. Go gluten-free if you want—your call.

Garlic & Onion

The base duo that never lets you down. These two sauté into a sweet, savory flavor bomb that makes the whole dish taste like it simmered for hours (spoiler: it didn’t).

Spinach

Fresh or frozen, spinach gives this dish a green glow-up. Packed with iron, fiber, and that “I eat vegetables” smugness we all secretly love.

Chickpeas

Your go-to protein when you’re avoiding meat but still want to feel full. Chickpeas soak up the tomatoey goodness like little flavor sponges.

Diced Tomatoes

The saucy heart of this dish. Use canned for convenience, or fresh if you’re feeling fancy.

Optional Heat

Red pepper flakes bring that “I’ve got spice in my soul” vibe. Leave them out if you’re sensitive, or go wild if your taste buds like chaos.

How to Make Chickpea and Spinach Pasta

This Chickpea and Spinach Pasta is a quick, nutritious, and budget-friendly meal that’s perfect for a busy weeknight.

• 8 oz pasta (spaghetti, penne, or your favorite type)
• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 3 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (optional, for garnish)
• Nutritional yeast or vegan Parmesan (optional, for serving)

Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions until al dente.
• Drain the pasta and set aside.

Prepare Ingredients:

• Drain and rinse the chickpeas.
• Chop the onion and mince the garlic.
• If using fresh spinach, rinse and roughly chop it.

Sauté Vegetables:

• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion and sauté for about 5 minutes until softened.
• Add the minced garlic and cook for another minute.

Add Tomatoes and Spices:

• Add the diced tomatoes (with their juice) to the skillet.
• Stir in the dried oregano, dried basil, and red pepper flakes (if using).
• Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.

Add Chickpeas and Spinach:

• Add the drained chickpeas to the skillet and stir to combine.
• If using fresh spinach, add it to the skillet and cook until wilted (about 3-4 minutes).
• If using frozen spinach, make sure it’s thawed and drained before adding it to the skillet. Cook for about 5 minutes.

Combine with Pasta:

• Add the cooked pasta to the skillet and toss to combine with the chickpea and spinach mixture.
• Cook for an additional 2-3 minutes to heat through and allow the flavors to meld together.

Season and Serve:

• Season with salt and pepper to taste.
• Serve the pasta hot, garnished with fresh basil or parsley if desired.
• Sprinkle with nutritional yeast or vegan Parmesan for added flavor, if desired.

Ways to Enjoy Your Chickpea and Spinach Pasta

This dish is endlessly versatile, because weeknight dinners should never be boring:

• Top with nutritional yeast or vegan Parm for a cheesy, umami boost without the dairy bloat.
• Add extra veggies like mushrooms, zucchini, or bell peppers if you need to use up fridge scraps.
• Serve with garlic toast and pretend you’re at a cozy Italian bistro (sans the overpriced wine).
• Double it and store the leftovers for lunch—you’ll thank yourself tomorrow.
• Toss in olives or sun-dried tomatoes for a Mediterranean upgrade if you’re feeling bougie.

Tips for Storage and Nutrition

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: This pasta freezes surprisingly well—just skip the garnish and reheat with a splash of water or broth.
• Reheat: Microwave it or toss it back into a skillet for that “just made it” taste.

Nutritional Wins

• High in plant-based protein (thanks, chickpeas!)
• Loaded with iron, fiber, and vitamins A & C
• Naturally vegan and can be made gluten-free
• Super budget-friendly and meal-prep approved

Pasta Pro Tip

Always reserve a little pasta water before draining—it’s liquid gold for mixing everything together if things get too thick. It helps bind the sauce to the pasta like a grown-up hug.

Shop the Kitchen Essentials

Adulting gets easier when you have the right tools. Here are some helpful Amazon finds to streamline your pasta game:

Final Forkful

When your day’s been a lot, this Chickpea and Spinach Pasta is like that dependable friend who always shows up. It’s warm, satisfying, easy on the budget, and makes your body feel good without making your brain do much work.

So the next time you want something fast but functional, pull out a can of chickpeas and make dinner magic. Bonus points if you eat it while bingeing your comfort show and pretending you’re not ignoring that pile of laundry.

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