Spinach & Herb Chickpea Linguine Spinach & Herb Chickpea Linguine

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 31
  • Folate 92
  • Calcium 22
  • Vitamin A 41
  • Vitamin C 35
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Spinach & Herb Chickpea Linguine

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