Chickpea, Bacon & Spinach Pasta

I shared this recipe back in October on A Simple Walk. It is on my menu plan again this week for the first time since then. I’m looking forward to making and eating it again.

Last time I made this, I made it all the way up to adding the pasta. Then I put the skillet in the refrigerator. At dinner time, I pulled it out and warmed it over low heat while I boiled the pasta. Then I just tossed it all together right before serving. This is one of those dishes that I think is really enhanced by being made this way. The flavors have a chance to blend in the refrigerator.

Chickpea, Bacon & Spinach Pasta

  • 5 slices bacon, diced
  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 t. red pepper flakes
  • 1 t. cumin
  • 1/2 t. black pepper
  • 1 c. dried chickpeas, soaked and fully cooked (or 1 or 2 cans chickpeas, I’m not sure of the equivalent)
  • 1/2 bag frozen chopped spinach (or 4 c. fresh spinach)
  • 2 T. red wine vinegar
  • 1/2 c. chicken stock
  • 1/2 lb. pasta (I used spaghetti because that is what I had on hand, but I think it would be better with rotini or orecchiette.)

1. Crisp bacon in a large skillet over medium heat, do not drain. Add onions, garlic, red pepper flakes, cumin & black pepper. Cook until onions are tender.
2. Add chickpeas and spinach and cook for 5 minutes, until heated through. (At this point, you could stop and have a wonderful side dish.)3. Stir in the red wine vinegar and chicken stock. Bring to a low boil and let simmer until the stock begins to thicken a little. Add spaghetti and stir to coat. Season with salt and pepper, if needed.Be sure to visit $5 Dinners to participate in the $5 Dinner Challenge.

4 thoughts on “Chickpea, Bacon & Spinach Pasta

  1. That looks delicious.

    I have to tell you – I was reading your blog while my oldest daughter was home from college. She LOVES bacon. I mean LOVES it. So, I read the bacon waffle recipe to her. We had to make them yesterday. We made huge batches – enough to eat and enough to freeze. They were awesome. Truly the best. I also used your recipe and made cinnamon whole-wheat waffles by substituting 1/2 the white flour for wheat and adding about a tblsp. of cinnamon. They were wonderful, too, and they are now in my freezer.

    Thank you for sharing your recipes. Another question – Did you change the colors of your type? I am having a difficult time seeing the light orange. Just wondering – it didn’t look like this yesterday. Have a wonderful week.

  2. This looks REALLY good! I’m going to have to make it. I wonder if I can make it into soup? It would be nice and comforting. I’m doing a soup swap and need a new recipe.

  3. just checking out the dinner section of the sight as we’re trying to do meatless/meat as a flavoriing, but not the destinaton for our meals and the “chick pea” caught my eye. thought i’d throw out that 1 can of beans is about 1-1.5 cups. does look like a good recipe. i just need to get my littles more used to eating beans before i can try it.

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