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Home » Recipes » Pasta ,Pizza, Gnocchi

Pasta With Chickpeas And Spinach

Published: Feb 2, 2023 · Modified: Mar 3, 2023 by Marisa Franca · Leave a Comment

Jump to Recipe
Pasta With Chickpeas And Spinach

Chickpeas and Pasta is a nutritious and delicious meatless pasta dish. It’s high in plant-based protein, fiber, and other essential nutrients. When combined with tender baby spinach leaves, this dish creates a tasty and healthy meal that is both satisfying and nutritious. 

The vibrant green color of the spinach and the tender texture of the ditalini pasta create a perfect balance of flavors, making this dish an excellent choice for lunch or dinner.

Chickpeas and pasta with spinach and red pepper flakes in a white ceramic bowl with a wood board holding pecorino romano grated cheese.
When we want a meatless dinner - Chickpeas and Spinach Pasta is at the top of the recipes we rely on.
Jump to:
  • ❤️ Why I love this recipe
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🔪 Equipment
  • 🤔 FAQs
  • 👩🏻‍🍳 Tips
  • 📚 Variations
  • 🥫 Storage
  • 📗 Related Recipes
  • 🍽 Serve with
  • 📞 Chiacchierata (chat)
  • 📝 Recipe Card
  • 📖 Recipe

❤️ Why I love this recipe

  • Incredibly quick and easy to make - only 15 minutes in total!
  • It provides a lovely break from meat.
  • We enjoy this recipe as a side dish or a main meal.

The extra nutrients from the chickpeas in this pasta dish ensure a healthy and wholesome meal!

🛒 Ingredients

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Image of the ingredients needed to make the easy pasta with chickpeas recipe.

Note: The full list of this recipe's ingredients with their amounts and options are in the recipe card below.

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Collage of first four steps to make the garlic spinach pasta with ceci or chickpeas.
  1. Heat the skillet over medium-low heat and add the oil and butter.
  2. Add the garlic and red pepper flakes.
  3. Cook until fragrant (about 30 seconds).
  4. Add the baby spinach and sprinkle with a pinch of salt.
Collage of steps five to eight for making the pasta with garbanzo beans or chickpeas.
  1. Cook until the spinach wilts, stirring regularly.
  2. Add the chickpeas and cooked pasta.
  3. Stir to combine.
  4. Sprinkle ⅓ cup of the cheese into the mixture and stir to combine.
A black skillet filled with the finished recipe of Chickpeas and pasta with Spinach and red pepper flakes.
Pasta wit brothy chickpeas and spinach is Italian comfort food at its best.

🔪 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • Pasta pot with drainer or deep pot -- for cooking the pasta
  • Sharp knife and cutting board-- mincing the garlic
  • Large skillet -- used for making the pasta and chickpeas recipe
  • Measuring spoons - measuring the seasonings

🤔 FAQs

These are some questions and answers about making this chickpea pasta and spinach recipe.

Are chickpeas, garbanzo and ceci beans the same?

Yes, chickpeas, garbanzo and ceci beans are the same thing.

What can I do with a can of chickpeas?

Canned chickpeas can be used to make hummus, falafels, dips, and spreads. They can also be added to salads, soups, and stews, roasted as a delicious snack, or used in tacos and burgers as a vegetarian option.

Do you drain canned chickpeas before cooking?

Yes, it's usually recommended to drain and rinse canned chickpeas before cooking. This helps remove excess salt and liquid and can improve the texture and flavor of the finished dish.

Are chickpeas healthy or fattening?

Chickpeas are considered healthy as they’re a good source of nutrients such as fiber, protein, and complex carbohydrates. They also contain vitamins and minerals. However, chickpeas are high in calories and carbohydrates, so they should be eaten in moderation.

👩🏻‍🍳 Tips

  • It's best to serve the Chickpea pasta immediately with extra red pepper flakes and grated cheese.
  • Reheat the leftover chickpea pasta with garlic and herbs in the microwave or a saucepan over medium-low heat. 
  • I usually shave off about 2 minutes of the recommended cooking time for the pasta on the packaging so that I don’t go beyond the al dente texture. The pasta will continue to cook when stirred in with the rest of the ingredients.
  • Opt for low-sodium canned chickpeas if you’re watching your sodium levels, or just make sure to drain and rinse the canned chickpeas properly. 
  • Use some of the saved pasta water to reheat the dish if necessary without diluting the flavor.

📚 Variations

  • Use kale instead of baby spinach. 
  • If you can’t source ditalini pasta, consider macaroni, tubetti, acini de pepe, orzo, or stelline. 
  • Other types of cheese to use in this chickpea pasta recipe include Parmesan, Gouda, Grana Padano, or even sharp cheddar. 
  • Add shredded chicken or turkey to this dish for a meaty twist. 
  • You could add a chickpea sauce to this pasta dish by combining ½ cup of the reserved pasta water with ¼ cup of chickpeas and blending it in a blender or food processor. 
  • Increase the red pepper flakes or add cayenne pepper for extra spicy heat.
A bowl filled with a ditalini pasta dish with spinach and chickpeas recipe.
This simple recipe of Ceci Pasta with Spinach is packed with flavor and so very satisfying.

🥫 Storage

Store your chickpeas and pasta in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this dish as the spinach won’t hold up well from the freezing and thawing process.

📗 Related Recipes

Looking for more nutritious vegetarian pasta dishes? Try these:

  • Creamy Broccoli Pasta - This delicious Orecchiette Pasta in a creamy and flavorful Broccoli Sauce is a one-pan meal that’s quick and easy to make without any meat. 
  • Italian Pasta Salad - An ideal dish for potluck events, this Italian Pasta Salad is simple and quick to prepare, packed with all your favorite flavors.
  • Pasta Verde {Green Pasta} - This spring pasta dish is loaded with tasty greens, roasted asparagus for enhanced flavor, and sautéed leeks and spinach. A sprinkle of cheese provides extra flavor, making it a delightful way to welcome the season.

🍽 Serve with

Serve Chickpeas and pasta as a side dish to chicken, pork, beef, turkey, or fish, or you can enjoy it as a main meal alongside some crusty bread or crackers.

📞 Chiacchierata (chat)

While I love the flavor and texture of meat in meals, I’ll be the first to admit that a meatless dish here and there is not just good for a balanced diet, it’s also a great way to add variety into the week with the added bonus of usually requiring far less cooking time!

This chickpeas and pasta, also known as "Pasta e Ceci" in Italian, is a trusted recipe I always turn to when I need something nutritious, delicious, and incredibly fast to assemble! 

Tutti a tavolo, è pronto!

A spoonful of ceci and spinach ditalini pasta recipe.
We love serving this delicious Chickpeas pasta dish for a light lunch or as a delicious side with grilled meat.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📝 Recipe Card

Chickpeas and pasta is a meatless dish consisting of canned chickpeas, baby spinach, ditalini pasta, and melted pecorino romano cheese. Cook this entire dish in just 15 minutes and enjoy it as a side dish or a main meal.

Another pasta dish that is a family favorite is our Orzo Pasta With Lemon and Spinach recipe. The dish resembles a creamy risotto but so much simpler.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

Chickpeas and pasta with wilted baby spinach in a white serving bowl.

Quick Spicy Garlic Spinach Pasta with Chickpeas (Ceci)

Chickpeas and Pasta is a nutritious and delicious meatless pasta dish that combines chickpeas, baby spinach, and ditalini pasta into a vegetarian side dish or main meal in just 15 minutes!
5 from 1 vote
Print Pin Rate
Course: Main Course Pasta, pasta side
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 548kcal
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Pasta pot with drainer
  • Large Skillet
  • Sharp knife
  • Non-skid cutting board

Ingredients

  • 8 ounces ditalini pasta cooked al dente
  • 3 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 4 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes more for sprinkling
  • 12 ounces fresh baby spinach
  • pinch of salt and pepper
  • 14 oz ceci (chickpeas) drained and rinsed
  • ⅓ cup pecorino romano cheese freshly grated more for sprinkling on top.

Instructions

  • Cook ditalini according to package directions. Set aside.
  • Be sure to save ½ cup of the pasta water before draining the pasta.
  • Heat a large skillet over medium-low heat and add the olive oil and add butter.
  • Stir in the garlic cloves and the red pepper flakes.
  • Cook for 30 seconds or until the garlic is fragrant.
  • Add the spinach and sprinkle with a pinch of salt and pepper. Stir cooking until the spinach wilts.
  • Stir in the chickpeas. Mix in the cooked pasta and the ⅓ cup of cheese until combined.
  • Serve immediately with extra red pepper flakes and grated cheese.

Notes

TIPS: 
  • It's best to serve the Chickpea pasta immediately with extra red pepper flakes and grated cheese.
  • Reheat the leftover chickpea pasta with garlic and herbs in the microwave or a saucepan over medium-low heat. 
  • I usually shave off about 2 minutes of the recommended cooking time for the pasta on the packaging so that I don’t go beyond the al dente texture. The pasta will continue to cook when stirred in with the rest of the ingredients.
  • Opt for low-sodium canned chickpeas if you’re watching your sodium levels, or just make sure to drain and rinse the canned chickpeas properly. 
  • Use some of the saved pasta water to reheat the dish if necessary without diluting the flavor.

Nutrition

Calories: 548kcal | Carbohydrates: 74g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 183mg | Potassium: 915mg | Fiber: 11g | Sugar: 7g | Vitamin A: 8198IU | Vitamin C: 26mg | Calcium: 241mg | Iron: 6mg

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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