Vegetarian Spaghetti with Chickpeas and Spinach
A hearty vegetarian pasta dish featuring chickpeas and spinach, perfect for a budget-friendly and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
380
Calories
Macros · per serving
15g protein
67g carbs
6g fat
Ingredients
For 4 servings
- 300 g spaghetti
- 400 g canned chickpeas
- 100 g spinach
- 1 onion
- 2 clove garlic
- 400 g canned diced tomatoes
- 2 tbsp sunflower oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Boil a large pot of salted water and cook the spaghetti according to package instructions. Drain and set aside.
- 2
While the spaghetti is cooking, heat sunflower oil in a large pan over medium heat.
- 3
Chop the onion and mince the garlic. Add both to the pan and sauté until the onion becomes translucent, about 3 minutes.
- 4
Rinse and drain the canned chickpeas. Add them to the pan along with the canned diced tomatoes, dried oregano, and dried basil. Stir to combine.
- 5
Add the spinach to the pan and cook until wilted, about 2 minutes.
- 6
Season the mixture with salt and black pepper to taste.
- 7
Add the drained spaghetti to the pan and toss everything together until well combined and heated through.
- 8
Serve the spaghetti with chickpeas and spinach warm.
Cook it this week.
NeatEat plans Vegetarian Spaghetti with Chickpeas and Spinach — and the rest of your week — around your budget, groceries included.