One-Pot Pasta with Chickpeas and Spinach
One-Pot Pasta with Chickpeas and Spinach
Ingredients
- 1/2 yellow onion, chopped
- 2 garlic, minced
- 1 tablespoon olive oil
- 1 can diced tomatoes, 14.5 ounce
- 2 cans chickpeas, 15 ounce, rinsed and drained
- 1/2 cup small pasta shapes, such as ditalini or elbow macaroni
- 3 cups vegetable broth, or as needed to cover
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup fresh spinach, packed
- 2 tablespoons nutritional yeast, or to taste
Instructions
- 1
Chop the 1/2 yellow onion and mince the 2 cloves of garlic.
⏱️ 5 min
- 2
Drizzle 1 tablespoon of olive oil into a large pot or deep pan over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Add the 14.5 ounce can of diced tomatoes and the 2 cans of rinsed and drained chickpeas to the pot. Stir to combine.
⏱️ 2 min
- 4
Stir in the 1/2 cup of small pasta shapes. Pour in enough vegetable broth to generously cover all the ingredients in the pot (approximately 3 cups).
⏱️ 2 min
- 5
Season the mixture with 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well.
⏱️ 1 min
- 6
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent sticking, until the pasta is tender, about 10-12 minutes. Add more vegetable broth if the mixture becomes too dry before the pasta is cooked through.
⏱️ 12 min
- 7
Once the pasta is tender, add the 1/2 cup of fresh spinach to the pot and stir until it wilts, about 1-2 minutes.
⏱️ 2 min
- 8
Stir in 2 tablespoons of nutritional yeast until well combined. Taste and adjust seasonings as desired.
⏱️ 1 min
- 9
Serve the one-pot pasta warm and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Pasta with Chickpeas and Spinach
- 1/2 yellow onion, chopped
- 2 garlic, minced
- 1 tablespoon olive oil
- 1 can diced tomatoes, 14.5 ounce
- 2 cans chickpeas, 15 ounce, rinsed and drained
- 1/2 cup small pasta shapes, such as ditalini or elbow macaroni
- 3 cups vegetable broth, or as needed to cover
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup fresh spinach, packed
- 2 tablespoons nutritional yeast, or to taste
Instructions
- 1
Chop the 1/2 yellow onion and mince the 2 cloves of garlic.
⏱️ 5 min - 2
Drizzle 1 tablespoon of olive oil into a large pot or deep pan over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Add the 14.5 ounce can of diced tomatoes and the 2 cans of rinsed and drained chickpeas to the pot. Stir to combine.
⏱️ 2 min - 4
Stir in the 1/2 cup of small pasta shapes. Pour in enough vegetable broth to generously cover all the ingredients in the pot (approximately 3 cups).
⏱️ 2 min - 5
Season the mixture with 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well.
⏱️ 1 min - 6
Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally to prevent sticking, until the pasta is tender, about 10-12 minutes. Add more vegetable broth if the mixture becomes too dry before the pasta is cooked through.
⏱️ 12 min - 7
Once the pasta is tender, add the 1/2 cup of fresh spinach to the pot and stir until it wilts, about 1-2 minutes.
⏱️ 2 min - 8
Stir in 2 tablespoons of nutritional yeast until well combined. Taste and adjust seasonings as desired.
⏱️ 1 min - 9
Serve the one-pot pasta warm and enjoy!