Easy Spaghetti with Chickpeas- a simple dinner made up with pantry staples. The chickpeas make the sauce extra flavorful & give it a wonderful texture.
Open up your pantry to throw together a great, simple dinner tonight. Easy Spaghetti with Chickpeas will be a new dinner favorite because it’s hearty and so tasty!
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Hip Hip Hooray! It’s National Spaghetti Day!! It’s time to eat lost of pasta. Bring on the carbs!!!
I could eat pasta every day. It’s easy to make and delicious. I feel that spaghetti is such a great classic that it deserves it’s own special day.
Easy Spaghetti with Chickpeas
Pasta is my go to dinner for when I don’t really feel like cooking. It’s simple with just boiling some water, cooking it to a perfect al dente, and adding some sauce.
Besides just opening up a jar of sauce, the sauce in this Spaghetti with Chickpeas is super simple.
Basically, you are jazzing up a simple jar of tomato sauce to take this dish to the next level. A great semi-homemade dinner.
You start with some bacon, that you cut up into small pieces. (I suggest using kitchen shears!). Cook that until golden
With some remaining bacon fat, gently cook the onions. They will get perfectly soft and golden in now time.
Divide the chickpeas in half. With half the chickpeas, smash them with lemon juice. Reserve the other half to add into the pasta sauce whole.
The rest of it comes together to simply with a jar of your favorite tomato sauce.
Top with some lemon zest and some Parmesan cheese for the perfect bite.
When you’re in a rut, just standing in your kitchen trying to think of what to make, think of this dish. This Easy Spaghetti with Chickpeas beats take out any night. You’ll love it!
What is needed for Easy Spaghetti with Chickpeas?
This meal is great because it uses ingredients that you can commonly find in your pantry or fridge.
- 1 pound of Spaghetti
- 1 can of chickpeas
- 2 lemons
- 1 onion
- bacon (diced ham is also great too)
- jar sauce
Can I make this vegetarian?
Sure, skip the bacon! Add some olive oil to the skillet to cook the onions, in lieu of the bacon fat. Easy peasy.
Does this reheat well?
Yes, I make this regularly for myself so I have plenty of leftovers. Just store it in an air-tight container, and reheat the portion you would like later on.
More Yummy Chickpea Recipes
- 1 pound spaghetti
- 15 ounce can low sodium chickpeas, rinsed and drained
- 2 Tablespoons lemon juice
- 4 strips of bacon (approximately 4 ounces)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- Pinch chili flakes (optional)
- 28 ounce tomato sauce
- Lemon zest
- Grated Parmesan cheese
- salt and pepper to taste
- In well salted water cook the pasta until al dente. Reserve one cup of pasta water prior to draining.
- While you cook the pasta, prepare the sauce. First, divide the rinsed chickpeas in half. Smash half of the chickpeas with the lemon juice until the chicken peas are roughly chopped. Reserve the remaining chickpeas.
- Cut the bacon into small pieces with kitchen shears.
- In a very large skillet, cook the bacon until fat has rendered out and bacon is evenly browned.
- Remove all but 2 tablespoons bacon fat from the skillet, add the sliced onions, minced garlic, and chili flakes. Cook until the onions and garlic are translucent and golden, about 5 to 8 minutes.
- Add the tomato sauce to the cooked onion mixture.
- Once the onions and sauce have been combined add the ground and whole chick peas and the bacon, stir to combine.
- Add the spaghetti to the skillet, mix to coat. Add in pasta water, as needed, to thin out the sauce if it is too thick. Toss to evenly coat the spaghetti.
- Serve with lemon zest, salt, and freshly ground pepper.
Adapted from Smitten Kitchen
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 970mgCarbohydrates: 44gFiber: 7gSugar: 9gProtein: 12g