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    Chickpea and Pasta Stew with Greens

    clock-icon45 minutes
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    Pixicook editorial team

    A comforting stew featuring chickpeas, tender pasta, and vibrant greens, seasoned with a blend of spices and finished with fresh lemon juice and parsley.

    Ingredients for Chickpea and Pasta Stew with Greens

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Olive Oil

    tablespoons

    Substitute chevron-down

    Large Onion, finely chopped

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Chickpeas, drained and rinsed

    0 oz

    Substitute chevron-down

    Diced Tomatoes

    0 oz

    Substitute chevron-down

    Vegetable Broth

    cups

    Substitute chevron-down

    Small Pasta

    cups

    Substitute chevron-down

    Chopped Greens, chopped

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Lemon Juice, juiced

    each

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Chickpea and Pasta Stew with Greens

    1. Sauté Onion

    Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the finely chopped onion and cook until it turns soft and translucent, about 5 to 7 minutes.

    2. Toast Spices

    Next, stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes. Allow these spices to cook for about a minute until they become fragrant.

    3. Add Chickpeas and Tomatoes

    Add the drained and rinsed chickpeas and diced tomatoes to the pot. Stir to combine everything well.

    4. Simmer Broth

    Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.

    5. Cook Pasta

    Once the broth has had a chance to simmer, add the small pasta to the pot. Cook the pasta until it's al dente, following the package instructions, usually around 8 to 10 minutes.

    6. Add Greens

    A few minutes before the pasta is fully cooked, stir in the chopped greens. They will wilt quickly in the hot stew.

    7. Season and Serve

    Season the stew with salt and pepper to taste. Just before serving, squeeze the juice of one lemon into the pot. Garnish with freshly chopped parsley.

    Variations

    Coconut Curry Chickpea Stew

    Add curry powder or Indian spices like garam masala, use coconut milk, and include cauliflower, peas, diced tomatoes, served with rice or naan.

    Italian Minestrone

    Use white beans or a mix of beans, small pasta or rice, diced tomatoes, green beans, zucchini, and basil with a Parmesan rind for umami.

    Moroccan Chickpea and Lentil Stew

    Combine chickpeas with red lentils, add cumin, cinnamon, turmeric, harissa, and include sweet potatoes or butternut squash, serving with couscous or flatbread.

    Mexican Tortilla Soup

    Use shredded chicken or black beans, strips of corn tortilla, add chili powder, smoked paprika, avocado, cilantro, corn, and diced tomatoes.

    Mediterranean Chickpea and Orzo Soup

    Use orzo pasta, add lemon zest, oregano, olive oil, crumbled feta cheese, and include roasted red peppers or artichokes.


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