Spinach and Garbanzo Pasta

Spinach and Garbanzo Pasta
Spinach and Garbanzo Pasta

I'm always looking for recipes that are different and healthy, but still tasty and filling. We try to have at least one vegetarian meal a week which is sometimes a challenge because we both grew up eating meat and potatoes - vegetables were served as a side. This recipe is great because it incorporates protein from the garbanzo beans (some call these chickpeas) and heartiness from the whole wheat pasta and spinach, sweetness from the raisins and just enough spice from the freshly cracked peppercorns.

Super easy, super healthy and super filling - this is a keeper - for sure!

We no longer eat canned garbanzo beans as we felt the salt content was just too high so now we keep some cooked from scratch on hand in our refrigerator to use for meals like these. Super simple and they are much tastier than the canned variety.

 Print Recipe

  • 8 ounces (dry) bow tie whole grain pasta
  • 2 tablespoons olive oil
  • 4 garlic cloves, crushed
  • Garbanzos, rinsed and drained (we cooked these from scratch) 19 oz
  • 1/2 cup unsalted chicken broth
  • 1/2 cup golden raisins
  • 4 cups fresh spinach, chopped
  • 2 tablespoons Parmesan cheese
  • Cracked black Tellicherry Peppercorns to taste
  1. Fill a large pot 3/4 full with water and bring to a boil
  2. Add the pasta and cook according to the package directions
  3. Drain pasta
  4. In a large skillet, heat the olive oil and garlic over medium heat
  5. Add the garbanzos and chicken broth
  6. Stir until warmed through
  7. Add the raisins and spinach
  8. Heat just until spinach is wilted, about 3 minutes
  9. Divide the pasta among the plates
  10. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste