You can substitute a combination of the parsley and basil with any combination of tender herbs: Chives, cilantro or dill are all good options.
- Total time 35 minutes
- Portion size 4 servings
- 1/4 cup olive oil (approx)
- 1 540 mL can chickpeas , drained, rinsed and patted dry
- 1/2 teaspoon each salt and pepper
- 3 cloves garlic , minced
- 1/2 teaspoon hot pepper flakes (optional)
- 200 g linguine
- 8 cups baby spinach
- 1 cup packed parsley leaves , chopped
- 1 cup packed basil leaves , chopped
- 1 cup finely grated Parmesan cheese (approx)
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
In large skillet, heat oil over medium heat; cook chickpeas, salt and pepper, stirring occasionally, until chickpeas are crisp and beginning to split, about 15 minutes. Increase heat to medium-high; cook chickpeas, stirring, until browned, about 5 minutes. Stir in garlic and hot pepper flakes (if using); cook until fragrant, about 1 minute.
Meanwhile, in large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.
Reserve 1/2 cup of the chickpea mixture for garnish. Add pasta and cooking liquid to remaining chickpea mixture; toss to combine. Add spinach, parsley, basil, Parmesan, lemon zest and lemon juice; toss to coat.
Divide among plates; top with reserved chickpea mixture. Drizzle with additional olive oil and sprinkle with additional Parmesan, if desired.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 660 mg
- Sugars 4 g
- Protein 18 g
- Calories 480
- Total fat 20 g
- Potassium 375 mg
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 59 g
- Iron 31
- Folate 92
- Calcium 22
- Vitamin A 41
- Vitamin C 35