Pasta con Espinacas y Garbanzos

Pasta con Espinacas y Garbanzos is a hearty Spanish dish that combines the nutty flavor of chickpeas with the vibrant freshness of spinach, all wrapped in al dente pasta. This protein-packed meal is not only delicious but also quick to prepare, making it perfect for any weeknight dinner.

Ingredients

• Whole wheat pasta - 200 grams
• Canned chickpeas - 240 grams (drained and rinsed)
• Fresh spinach - 150 grams
• Garlic - 3 cloves (minced)
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 30 grams (grated, optional)

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the drained chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring to a simmer. Add the fresh spinach, red pepper flakes, salt, and black pepper. Cook until the spinach is wilted, about 3-5 minutes.
5. Add the cooked pasta to the skillet, tossing everything together until well combined and heated through.
6. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from chickpeas, supporting muscle health.
• Rich in fiber, aiding digestion and promoting a feeling of fullness.

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