Here are 7 reasons you’ll love this hearty outside-the-box pasta dinner: 1. Canned chickpeas and chickpea pasta add loads of fiber and plant-based protein. 2. Chickpea pasta is gluten free. So, yay! 3. No meat + no dairy = a very vegan friendly dish. 4. The quick basil-garlic oil trick is one you’ll use over and over again. 5. Cooking the pasta in a mixture of water and tomato sauce means you only have one pot to clean. 6. Thanks to plant-based ingredients and healthy fats, the serving size is nice and hearty—1 1/2 cups per person! 7. The roasted chickpeas are fantastic on their own, either for snacking or topping a salad.
How to Make It
Preheat oven to 375°F. Pat chickpeas dry on several layers of paper towels. Spread evenly on a small baking sheet lined with parchment paper. Drizzle with 1 tablespoon of the oil; stir to coat. Bake in preheated oven 30 minutes. Remove from oven; sprinkle with paprika, and stir well to coat. Return to oven; bake at 375°F until very crisp and crunchy (but not burned), 15 to 20 minutes. Set aside.
Place garlic and remaining 5 tablespoons oil in a small saucepan. Separate basil leaves from stems; add stems to saucepan. (Discard basil leaves, or reserve for another use.) Heat pan over medium; cook, stirring occasionally, until garlic starts to brown, 5 to 6 minutes. Remove from heat; let stand at least 10 minutes and up to 15 minutes. Remove and discard garlic and basil stems from oil. Set oil aside.
Place 2 cups water, tomato sauce, and pasta in a medium saucepan; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium; cook, stirring often, until pasta is tender, about 8 minutes. Stir in spinach, vinegar, and sugar; cover and cook until wilted, about 4 minutes. Stir in salt and pepper.
Divide pasta mixture evenly among 4 shallow bowls. Drizzle with reserved oil; top with baked chickpeas.