Chickpea Spinach Lemon Pasta

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 4 cups fresh spinach
• 2 cloves garlic
• 1 lemon (zest + juice)
• 2 tbsp olive oil
• 6 oz (170 g) pasta (spaghetti or penne)
• 1/2 cup (120 ml) vegetable broth or water(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente (about 10–12 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30–60 seconds until fragrant.

3. 3

   Add chickpeas, spinach, lemon zest, and lemon juice to the skillet. Add broth/water and simmer until spinach wilts and the mixture is glossy, about 5 minutes.

4. 4

   Add drained pasta to the skillet and toss to coat. If needed, loosen with a splash of reserved pasta water. Season with salt, black pepper, and red pepper flakes to taste, then serve.