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Chickpea pasta with spinach on a plate.

Chickpea Pasta with Spinach

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4
  • Category: Pasta & Noodles
  • Method: Sauté
  • Cuisine: Italian
  • Diet: Vegetarian


With spinach, lemon, garlic and Pecorino cheese, this super east chickpea pasta recipe is ready  in about 20 minutes. 


  • 8 ounces rotini chickpea pasta
  • 2 tablespoons olive oil
  • 115 ounce can chickpeas, drained and rinsed
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice and zest of 1 lemon
  • 1 cup torn baby spinach
  • 1/4 cup grated Pecorino cheese plus more for serving
  • 2 tablespoons chopped parsley


  1. Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and rinse in a fine mesh strainer.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas and sauté occasionally stirring around the chickpeas. They will turn crispy and golden in about 5-6 minutes.
  3. Then add the garlic, red pepper flakes, salt and pepper, cooking for 30 seconds to 1 minute, until fragrant.
  4. Stir in the pasta, lemon juice, lemon zest and 1 tablespoon olive oil.
  5. Add the spinach, Pecorino cheese, and parsley. The greens will wilt in a couple minutes.
  6. Top with additional Pecorino before serving.


Store leftovers in an airtight container in the refrigerator up to 3 days.

Keywords: chickpea pasta