Paprika-roasted chickpeas
Already-cooked chickpeas are dried well and roasted in one layer for a topping best served promptly.
Everyday cooking
Pasta with chickpeas and spinach
A quick tomato sauce brings together cooked chickpeas and spinach; the pasta finishes cooking in the sauce.
10Preparation · min
20Cooking · min
4Servings
Step-by-step method
- 01
Heat a pot of water for the pasta. Drain the cooked chickpeas, wash spinach and chop garlic.
- 02
Heat oil in a large frying pan. Briefly soften garlic without browning, add tomatoes and simmer for 10 minutes.
- 03
Cook pasta according to its packet. Add chickpeas to the sauce, then spinach, stirring until wilted.
- 04
Reserve a cup of pasta water before draining. Toss pasta with the sauce; add a little reserved water if too thick. Taste and serve.
Times are guides: piece size, equipment and products may change them.
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Plan equipment and serving
- Equipment to prepare
- Saucepan · Frying pan · Colander
- Planning detail
- Save the pasta water before draining: it loosens the sauce without adding more fat.