Easy Chickpea Pasta
User Reviews
5
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
648 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Easy Chickpea Pasta
Description
In this recipe, spaghetti is cooked until tender and combined with a sauce prepared by gently cooking shallots and garlic, then crisping chickpeas to add texture. The sauce base consists of reduced-fat crème fraîche and vegetable stock, which when combined with parmesan cheese and lemon juice produces a creamy, tangy sauce that lightly coats the pasta and greens. Fresh spinach is added late to wilt slightly, contributing color and mild earthy flavor.
The flavor profile includes the nuttiness of parmesan, brightness from the lemon, and subtle sweetness from the shallots, balanced by the richness of the crème fraîche. The chickpeas provide firm bits contrasting with the soft pasta and leafy spinach, while garlic adds depth. This dish is prepared on the stovetop and served warm shortly after cooking to maintain its creamy consistency.
This pasta can be embellished with red chili flakes for heat or additional vegetables like mushrooms, courgette, or aubergine added during the initial sauté. It suits both weekday dinners and uses leftover roasted chickpeas effectively. For reheating, adding water or extra crème fraîche helps retain moisture.
Ingredients
- 140 g spaghetti
- 1 tablespoon olive oil
- 4 shallot diced
- 2 garlic crushed, clove
- 120 g chickpeas canned (drained weight)
- 150 ml crème fraîche reduced fat
- 100 ml vegetable stock
- 60 g parmesan grated
- 30 g spinach
- 0.25 lemon juice only
Instructions
- Add 140 g Spaghetti to a pan of boiling water with a pinch of salt and simmer for 12 minutes.
- Heat 1 tablespoon Olive oil in a frying pan and then add 4 Shallots and 2 Garlic clove. Gently cook for 3 minutes, until softened.
- Add 120 g Chickpeas and cook on a low heat for 5 minutes, until the edges start to crisp up.
- Add 30 g Spinach, 150 ml Reduced fat creme fraiche, 100 ml Vegetable stock, juice of 0.25 Lemon and 60 g Parmesan and cook on a low heat for a 3-4 minutes until the spinach has wilted and the sauce has reduced.
- Drain the spaghetti and stir it in.
Notes
- Add red chili flakes if a spicy kick is desired.
- When reheating, add water and extra crème fraîche to prevent dryness.
- Extra vegetables such as mushrooms, courgette, or aubergine can be cooked with shallots.
- You may substitute any cooked pasta variety.
- Use whole wheat spaghetti for added fiber.
- This recipe works well to use leftover roasted chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 648kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 20mg | 7% |
| Sodium | 768mg | 32% |
| Potassium | 628mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 1747IU | 35% |
| Vitamin C | 17mg | 19% |
| Calcium | 438mg | 44% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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