Noodles With Chickpeas & Spinach

This hearty and comforting pasta dish is a perfect weeknight solution for busy home cooks. It combines the robust texture of lasagna noodles, broken into bite-sized pieces, with the protein-packed goodness of chickpeas and the fresh, vibrant flavor of spinach. The dish is infused with aromatic garlic, dried oregano, and a touch of savory broth, creating a rich and satisfying meal that comes together in under 40 minutes. It offers a delightful balance of textures, from the al dente pasta to the tender greens. Ideal for lunch or dinner, this recipe is easy to customize and brings a wholesome, home-style comfort to your table without requiring hard-to-find ingredients.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 636.8

Description

This hearty and comforting pasta dish is a perfect weeknight solution for busy home cooks. It combines the robust texture of lasagna noodles, broken into bite-sized pieces, with the protein-packed goodness of chickpeas and the fresh, vibrant flavor of spinach. The dish is infused with aromatic garlic, dried oregano, and a touch of savory broth, creating a rich and satisfying meal that comes together in under 40 minutes. It offers a delightful balance of textures, from the al dente pasta to the tender greens. Ideal for lunch or dinner, this recipe is easy to customize and brings a wholesome, home-style comfort to your table without requiring hard-to-find ingredients.

Ingredients

6 ounce Lasagna noodles
1 tablespoon Plus 1 teaspoon olive oil
3 Cloves Garlic; minced
1/4 teaspoon Dried oregano
12 ounce Spinach leaves; stemmed
8 ounce Canned chickpeas; rinsed

Directions

1
Bring a large pot of salted water to a boil.
2
Break the lasagna noodles into bite-sized pieces and add them to the boiling water.
3
Cook the noodles until al dente, approximately 10 to 12 minutes, then drain in a colander.
4
Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
5
Add the minced garlic and dried oregano to the skillet.
6
Cook, stirring constantly, until the garlic just begins to brown, about 30 seconds.
7
Add the spinach leaves to the skillet and toss with two spoons to coat evenly with the oil mixture.
8
Cook the spinach, stirring frequently, until just wilted, about 3 to 4 minutes.
9
Add the rinsed chickpeas and chicken broth to the skillet and bring the mixture to a boil.
10
Reduce the heat to medium-low and simmer until the chickpeas are heated through, about 3 minutes.
11
Add the drained pasta to the skillet, season with freshly ground black pepper and salt, and toss everything together to warm through.
12
Transfer the mixture to a serving bowl, top with grated Parmesan cheese, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 636.8kcal

% Daily Value *
Total Fat 19.6g31%
Saturated Fat 3.0g15%
Cholesterol 31.5mg11%
Sodium 1097.5mg46%
Total Carbohydrate 90.2g31%
Dietary Fiber 23.6g95%
Sugars 11.6g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original directions listed chicken broth and Parmesan cheese, which makes this dish vegetarian rather than vegan. To make it fully vegan, substitute vegetable broth and omit the Parmesan or use a vegan cheese alternative.

If you prefer a creamier texture, you can stir in a splash of cream or coconut milk at the end.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.

You can substitute lasagna noodles with any short pasta shape like penne or fusilli if desired.

Keywords: pasta, chickpeas, spinach, garlic, oregano, vegetarian, quick dinner, one pan, healthy, comfort food, weeknight meal, lasagna noodles, broth, parmesan, easy recipe, plant-based, savory, simple cooking, italian inspired, budget friendly

Read it online: https://www.chefs-mate.com/recipe/noodles-with-chickpeas-spinach/