Description
A vibrant plant-based pasta dish featuring a zesty North African chermoula sauce, hearty chickpeas, and fresh baby spinach for a nutrient-dense dinner.
Ingredients
Scale
- 12 oz fusilli or penne pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh parsley, roughly chopped
- 1 cup fresh coriander, roughly chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 4 cups baby spinach
- Salt and black pepper to taste
Instructions
- Combine parsley, coriander, garlic, cumin, lemon juice, and 2 tablespoons of olive oil in a food processor. Pulse until coarsely chopped.
- Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chickpeas and sauté for 3-5 minutes until warmed through.
- Add baby spinach to the skillet and stir for about 1 minute until just wilted.
- Reduce heat to low. Add the cooked pasta and the chermoula sauce to the skillet.
- Toss everything together, adding reserved pasta water a tablespoon at a time until the sauce is glossy and clings to the pasta.
- Season with salt and black pepper to taste and serve immediately.