Smoky Chickpea Spinach Pasta

Instructions

1. Prepare the Aromatics

   3 min hands-on

   • Finely mince the garlic and set aside.
   • Dice fresh tomatoes into small, even-sized pieces if using.

2. Cook the Base Sauce

   3 min hands-on9 min waiting

   • Heat olive oil in a large pot over medium heat.
   • Add minced garlic, half of the chili powder, and half of the paprika. Stir for 1–2 minutes until fragrant.
   • Pour in tomato sauce and chopped tomatoes. Cook for 8–10 minutes until thickened.

3. Incorporate the Pasta

   4 min hands-on15 min waiting

   • Add water to the pot and bring to a simmer.
   • Stir in dry pasta, ensuring it is coated in sauce. Cover and cook for 15–18 minutes, stirring occasionally.

4. Prepare Chickpeas and Jalapeños

   2 min hands-on

   • Rinse and drain chickpeas.
   • Finely chop canned jalapeños and set aside.

5. Add Chickpeas and Spinach

   1 min hands-on3 min waiting

   • Stir in chickpeas and spinach when pasta is almost al dente.
   • Cover and cook for 2–4 minutes until spinach wilts.

6. Toast the Pumpkin Seeds

   5 min hands-on

   • Heat olive oil in a small pan over medium heat.
   • Add pumpkin seeds and toast for 3–5 minutes until golden.
   • Sprinkle with remaining paprika and salt, then stir.

7. Finish and Garnish

   3 min hands-on

   • Remove pot from heat once pasta is cooked.
   • Add toasted pumpkin seeds, jalapeños, and lime juice. Stir to combine.
   • Serve with Greek yogurt, chopped cilantro, and lime juice.
   • Cooking tips:
   • Adjust the amount of chili powder and jalapeños to control the spice level.
   • Add more water for a juicier sauce or simmer uncovered for a thicker sauce.
   • Remove pumpkin seeds from heat as soon as they are golden to avoid burning.
   • Consider adding crumbled feta or grated Parmesan for extra creaminess if not vegan.