Pasta e Ceci Alla Romana (Pasta with Chickpeas)

Pasta e Ceci Alla Romana (Pasta with Chickpeas) is a light, hearty, and healthy pasta dish. Aldente gemelli pasta is tossed with garlic, lemon, plenty of crushed red pepper flakes and just enough starchy pasta water to make a light sauce.

Course Main Course

Cuisine Italian

Keyword pasta with chickpeas, chickpea pasta

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 594kcal

Author Nicole

Cost $10

Equipment

stock pot
sheet pan

Ingredients

14 oz canned chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp kosher salt, divided
1/2 tsp garlic powder
1 head of garlic, cloves seperated with the skin on
1 lb gemelli pasta
2 tbsp lemon juice
1/4 tsp crushed red pepper flakes
3/4 cup pasta water, divided
1/2 cup grated parmigiano reggiano
2 cups baby spinach leaves

Instructions

Preheat oven to 400 degrees.
Add chickpeas, garlic cloves, olive oil, 1/2 teaspoon salt, and garlic powder to a medium bowl. Toss to combine. Spread on a large, rimmed baking sheet. Roast until crispy, about 18 minutes, shaking the pan halfway through cooking. Remove skin from the garlic cloves.
While the chickpeas roast, bring a large pot of water to a rolling boil. Season with salt. When the chickpeas are just a few minutes shy of being done, add in the pasta. Cook until aldente. Reserve about a cup of starchy cooking liquid. Drain pasta.
Add the pasta back to the pot along with the lemon juice, red pepper flakes, remaining salt, and 1/4 cup of pasta water. Toss. Sprinkle in parmesan cheese and toss again. Add another 1/4 cup of pasta water. Toss until cheese has melted. Add in spinach and more cooking liquid if you need it. Toss until spinach leaves have wilted. When the spinach leaves have wilted, add in chickpeas. Toss one more time. Season to taste with salt and pepper.

Nutrition