Written for one request, published for everyone
Smoky Chickpea, Tomato and Spinach Penne
Penne stirred through a pan of blistered cherry tomatoes, smoked paprika chickpeas and wilted spinach.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 710 kcal
- Protein
- 21 g
- Fat
- 20 g
- Carbs
- 110 g
Method
Step 1 of 12
Bring a large pot of salted water to the boil.
Salt
Step 2 of 12
Dice the onion.
Onion
Step 3 of 12
Mince the garlic.
Garlic
Step 4 of 12
Halve the cherry tomatoes.
Cherry tomatoes
Step 5 of 12
Drain and rinse the chickpeas.
Chickpeas
Step 6 of 12
Add the penne to the boiling water and cook until al dente.
Penne
Step 7 of 12
Heat the olive oil in a large frying pan and cook the onion over medium heat until soft and glassy.
Olive oil- Onion
What ‘ready’ looks like Step 8 of 12
Stir in the garlic, smoked paprika and chilli flakes and cook until fragrant.
- Garlic
Smoked paprika
Chilli flakes
What ‘ready’ looks like Step 9 of 12
Add the tomatoes and cook until the skins split and the juices run.
- Cherry tomatoes
What ‘ready’ looks like Step 10 of 12
Add the chickpeas with a ladleful of pasta water and simmer until saucy.
- Chickpeas
What ‘ready’ looks like Step 11 of 12
Stir in the spinach in handfuls until wilted.
Baby spinach
Step 12 of 12
Drain the pasta and toss it through the sauce, then season with salt and pepper.
- Penne
- Salt
Black pepper
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.