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

Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Keyword: pasta


  • 5 slices bacon, diced
  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1 cup 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 tbsp red wine vinegar
  • 1/2 cup 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.)


  • 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.)
  • 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.

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