This Creamy Chickpea & Spinach Spaghetti is possibly the BEST vegetarian pasta ever. We’re talking a ton of great flavors, heart-healthy ingredients and all done in under 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for an incredible and fulfilling meal.
To make this recipe, I used canned chickpeas. To make things easier and quicker. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.
For the spinach, I used fresh bagged spinach. However, you can also use frozen spinach. Just make sure to fully thaw out and remove any of the excess water in the spinach. For the pasta, I used spaghetti, but you can use any type of pasta you like.
TIPS & TRICKS to Make this Recipe: Make sure to reserve a little of the water the pasta was cooked in. As adding a splash to the cream sauce will give it a better texture and flavor.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make Creamy Chickpea & Spinach Spaghetti
Creamy Chickpea & Spinach Spaghetti
Ingredients
- 8 oz spaghetti 225 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 shallot
- 4 cloves garlic
- 1 1/2 tbsp all purpose flour 12 grams
- 3/4 cup low fat milk 180 ml
- 3/4 cup vegetable broth 180 ml
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme .50 grams
- 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
- 5 oz fresh bagged spinach 150 grams
- 1/2 cup grated Manchego cheese 60 grams
- sea salt & black pepper
Instructions
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Fill a stock pot a little over half ways with water, season generously with sea salt and heat it with a high heat
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At the same time, heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, drain the can of chickpeas into a colander and rinse the chickpeas under water, thinly slice the shallot and roughly chop the garlic
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Add the chickpeas, shallot and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, remove between 12 to 15 chickpeas and set aside, then add the flour into the pan and mix continuously
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After cooking the flour for 2 minutes, add in the milk, broth, oregano, thyme and season with sea salt and black pepper, continue to mix for a couple of minutes, after 3 to 4 minutes and you end up with a slightly creamy sauce, lower to a low heat and simmer
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Once the water comes to a boil in the stock pot, add in the spaghetti, mix every 2 to 3 minutes so it doesn't stick together and it all evenly cooks
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While the pasta is cooking, roughly chop the spinach, then add in batches into the cream sauce and mix so it easily wilts
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Once the pasta is cooked al dente, using tongs, transfer directly from the stock pot into the pan with the creamy sauce, then remove from the heat
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Add in the grated cheese and mix together, then top off off with the reserved chickpeas, serve directly out of the pan or transfer into serving dishes, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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