penne with spinach and chickpea’s

Recipe type: Main dish
Prep time: 30 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


300 g penne pasta

1 can chickpea’s

1/2 cup (100g) spinach

3 red fresh tomatoes

2 tablespoons tomato paste

1/2 white onion

2 garlic cloves

1/4 cup (50 g) walnuts

1/2 cup (100 g) grated parmesan cheese

a small bunch fresh basil

1 teaspoon (5 g) dried oregano

2 tablespoons (30 ml)olive oil


Bring a pot of salted water to boil. Add the pasta and cook it for 11-14 minutes. Drain the pasta, reserving 1 cup/250 ml of the pasta water. Drain and rinse the chickpea’s

Prepare the vegetables:

  • dice (small) half of the onion
  • mince the garlic (2 cloves)
  • peel and dice the tomatoes
  • chop the basil

In a small pan on medium heat, toast the walnuts for 2-3 minutes. Remove from pan and set aside

Heat the olive oil in a large skillet. Sauté the onions until softened (2-3 minutes). Add the garlic and (most of the) basil and sauté an additional 1 minute

Add the reserved pasta water, chickpeas, tomatoes, tomato paste, oregano and salt and pepper. Bring to a simmer over low heat for 20 minutes, covered

Toss the pasta with the chickpeas mixture. Stir in the argula and garnish with basil, parmesan cheese and walnuts

Please add yourself: olive oil, black pepper and salt

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