Oil-Free Lemon-Garlic Pasta with Tomatoes and Chickpeas
Equipment
Ingredients
Main Ingredients
pasta (dry)
300 g
garlic (minced)
4 cloves
cherry tomatoes (whole)
200 g
chickpeas (cooked, drained)
240 g
spinach (fresh)
100 g
lemon (zested, juiced)
1 piece
vegetable broth (liquid)
60 ml
fresh parsley (chopped)
15 g
nutritional yeast (flakes)
15 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Sauté garlic and tomatoes
In a large pan, sauté minced garlic and cherry tomatoes in a splash of vegetable broth until fragrant.
Add chickpeas and spinach
Add chickpeas, spinach, lemon zest and juice, and the cooked pasta to the pan. Toss everything together until the spinach wilts.
Finish and serve
Finish with fresh parsley and a touch of nutritional yeast or grated vegan cheese if desired.
Storage
Best enjoyed fresh. Leftovers can be stored in an airtight container.
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