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essentials Kabuli Chickpeas, pappardelle, spinach & lemon

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Posted by Simon Bryant

Date posted:

Recipe by Simon Bryant

serves 4


250g dirt(y) kabuli chickpeas 

375g dried wholemeal pasta (pappardelle, linguini - wider pasta is better)

120 ml extra virgin olive oil

1 small bunch spinach (or other leafy greens), leaves and stems separated

2 cloves garlic, crushed

juice of 1 lemon

zest of ½ lemon

cracked black pepper

salt flakes

½ red onion, finely sliced

handful of grated parmesan


Soak chickpeas in plenty of cold water in the refrigerator overnight.

Drain chickpeas, discarding soak water. Place into a pot and cover with 3 times their volume of cold water. Bring to the boil and simmer for approximately 45 mins or until al dente. Drain, but reserve about 60 ml of cooking liquid (it’s tasty).

Cook up some quality wholemeal pasta (pappardelle, linguini, whatever; wider pasta is better here). Drain then toss in olive oil and set aside.

Separate the leaves from the stems of the spinach and roughly chop. Fry the stems, chickpeas and crushed garlic over gentle heat with a good dollop of good olive oil for a couple of minutes. Fold in the leaves with the lemon juice and zest, and the reserved cooking liquid from the chickpeas. The spinach will wilt in a few seconds so don’t overcook at this stage.

Throw the lot in a bowl with the pasta; with some olive oil, cracked pepper, half a sliced red onion, salt flakes and a handful of grated parmesan.

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