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Chickpea & spinach pasta

Chickpea & spinach pasta


Save time and effort with this delicious and budget-friendly chickpea & spinach pasta recipe.

  • Feeds 4 Feeds 4
  • Ready in 28 minutes

Each serving contains

  • Energy
    2011kj 478kcal
  • Fat
    Med 20%
  • Saturates
    Low 11%
  • Sugar
    Low 5%
  • Salt
    Med 17%

% of adult’s reference intake | Carbohydrates per serving : 68.4g

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  • 4 tbsps olive oil
  • 1 red onion, finely chopped
  • 2 cloves of garlic, chopped
  • 1 litres of vegetable stock
  • 1 can of chickpeas
  • Pinch of chilli flakes
  • 300g pasta
  • 150g spinach


  1. Heat the oil in a deep saucepan, then add the onion and fry for 8 minutes on a medium heat until soft and translucent
  2. Add the garlic and fry for a couple more minutes, then add the chilli flakes and the tin of chickpeas including the water from the tin
  3. Bring to a simmer then pour over the stock
  4. Turn the heat up, bring the stock to the boil and add the pasta
  5. Cook for 10 minutes until al dente, then add the spinach and stir through
  6. Serve immediately

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