Whole Wheat Spaghetti with Sauteed Chickpeas and Spinach

  • Author: Aggie Goodman


  • 1/2 13 oz box whole wheat spaghetti
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 onion, sliced thin
  • 1 can garbanzo/chickpeas beans (I prefer Bush’s Beans Garbanzos), rinsed and drained
  • 23 bunches of fresh spinach
  • pinch of red pepper flakes
  • salt and fresh ground pepper, to taste
  • additional olive oil, to taste
  • freshly grated Parmesan cheese for serving


  1. Cook pasta according to directions.
  2. While pasta is cooking, heat oil in a large saute pan. Add garlic and onions to pan and cook over medium heat for 5 minutes or until slightly soft, season with salt and pepper. Add chickpeas to onions and saute for another 5 minutes. Drain pasta, reserving about 1/4 cup of pasta water. Add fresh spinach to pan, add cooked pasta and pasta water over spinach and gently toss. Turn off heat.
  3. Before serving add an additional drizzle of olive oil over pasta. Season to taste with salt and red pepper flakes. Serve with freshly grated Parmesan cheese.