Pasta & Chickpeas

This dish, from Davina’s Kitchen Favourites, is a fabulous source of fibre and tastes great. You can leave out the bacon and use a vegetarian cheese for a good veggie version too!


Serves 4

Cooking & prep time approx 30 mins


  • 200g wholewheat pasta
  • 200g baby leaf spinach
  • 100g diced bacon
  • 2 garlic cloves, grated
  • 2 fresh tomatoes, diced
  • 1 sprig of rosemary, chopped
  • 400g can of chickpeas, drained
  • Grated Parmesan to serve


  1. Bring a large saucepan of water to the boil. Add plenty of salt, then the pasta. Cook the pasta for 10-12 minutes until just al dente, then add the spinach and allow it to wilt down into the water before draining everything in a colander.
  2. While the pasta is cooking, heat 2 tbsp of olive oil in a large saucepan or in a saute pan with a lid. Add the bacon and fry until it is crisp and browned. Add the garlic and cook for a further minute or so, then add the tomatoes and rosemary along with 100ml of water. Seaon with salt and pepper, then simmer until reduced.
  3. Mash half the chickpeas roughly and add them to the sauce, with the whole chickpeas. Add a little more water to loosen the sauce and simmer until everything is well combined and piping hot.
  4. Toss the sauce with the drained pasta and spinach and serve with plenty of grated cheese.

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Happy munching!


@jensfoodblog #jensfoodblog


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