This recipe originally called for whole wheat spaghetti, but I had regular spaghetti, so that’s what I used. This was really good, and was super fast. The biggest wait was waiting for the spaghetti to cook! The combination of the chickpeas, onions, and spinach (plus a little cheese), was really good! My 7 year old had 3 helpings (minus the onion!). We ate the whole pot of this dish. Good stuff!
Whole Wheat Spaghetti with Sauteed Chickpeas & Spinach
1/2 box whole wheat spaghetti
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, sliced thin
1 can garbanzo/chickpeas beans, rinsed and drained
2-3 bunches of fresh spinach
pinch of red pepper flakes
salt and fresh ground pepper, to taste
additional olive oil, to taste
freshly grated Parmesan cheese for serving
Cook pasta according to directions.
While pasta is cooking, heat oil in a large saute pan. Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper. Add chickpeas to onions and saute for another 5 minutes. Drain pasta, reserving about 1/4 cup of pasta water. Add fresh spinach to pan, add cooked pasta and pasta water over spinach and gently toss. Turn off heat.
Before serving add an additional drizzle of olive oil over pasta. Season to taste with salt and red pepper flakes. Serve with freshly grated Parmesan cheese.