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recipe, lunch, dinner, pasta, tomato sauce, chickpeas, spinach, hemp, vegan, plant based, lactose-free, casein-free, sugar-free, oil-free, egg-free

Spinach Tomato Pasta with Chickpeas

  • Author: Nele Liivlaid
  • Total Time: 28 minutes
  • Yield: 1 serving 1x


This spinach tomato pasta with chickpeas is a perfect quick and hearty meal. You’ll only need 9 ingredients and 30 minutes of your time. Cook a bigger batch of this tomato sauce and your lunches for the week are covered!


  • 1 small onion, chopped
  • 1 small carrot, minced
  • 2 garlic gloves, minced
  • A pinch of chilli flakes
  • 1 can crushed tomatoes
  • Oregano
  • Himalayan salt and black pepper to taste
  • 2 big handfuls of spinach (about 5 chunks if frozen)
  • ½ can unsalted chickpeas, washed and rinsed
  • 50g (0.11oz) hemp pasta (prepare separately)


  1. First, heat a skillet or sauce pan and add 2 tbsp of water. Once it starts sizzling, add the onion and carrot, and sauté for 3 minutes (add water one spoonful at time if necessary).
  2. Then, add garlic and chilli flakes and sauté for another minute.
  3. Next, pour in the crushed tomatoes, oregano and some salt. Stir well. Cook covered on low heat for 15 minutes.
  4. Finally, add spinach and chickpeas and cook for additional 3-4 minutes. Let sit covered. If you use frozen spinach, add it 10 minutes before the end of cooking time. Should you thaw the spinach first, use as fresh.
  5. Boil the pasta according to the instructions on package.
  6. Sprinkle nutritional yeast and some pine seeds on top. Garnish with fresh parsley or basil.
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Method: Sauté


  • Serving Size: 1 serving
  • Calories: 554 kcal
  • Fat: 5.28g
  • Carbohydrates: 104g
  • Protein: 22.1g

Keywords: spinach tomato pasta

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