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.
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❤️ 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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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.
- Heat the skillet over medium-low heat and add the oil and butter.
- Add the garlic and red pepper flakes.
- Cook until fragrant (about 30 seconds).
- Add the baby spinach and sprinkle with a pinch of salt.
- Cook until the spinach wilts, stirring regularly.
- Add the chickpeas and cooked pasta.
- Stir to combine.
- Sprinkle ⅓ cup of the cheese into the mixture and stir to combine.
🔪 Equipment
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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.
Yes, chickpeas, garbanzo and ceci beans are the same thing.
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.
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.
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.
🥫 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!
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📝 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
Quick Spicy Garlic Spinach Pasta with Chickpeas (Ceci)
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
- 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.
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