Crispy Chickpea Pasta with Spinach

Chickpea Pasta



Red Pepper Flakes



Pecorino Cheese

Olive Oil

Salt & Pepper


Drain and rinse with cold water in a strainer.

Cook the chickpea pasta in a large pot of boiling salted water until al dente according to package instructions.

Heat a tablespoon of olive oil in a large skillet over medium heat on the stove.

Add the chickpeas and sauté occasionally stirring around the chickpeas. Give them 5-6 minutes to turn crisp and golden.

Add the minced garlic, red pepper flakes, salt and pepper. Continue cooking until fragrant, about 30 seconds to 1 minute.

Stir the pasta, lemon juice, lemon zest and olive oil into the crispy chickpeas.

Add the baby spinach, Pecorino cheese and chopped parsley to the pasta.

Stir everything together, giving the greens a few minutes to wilt.

Crispy Chickpea Pasta with Spinach