Pasta with Greens, Chickpeas, and Feta

I like to shake things up when it comes to pasta. Sure, a traditional pasta with tomato sauce is always yummy and satisfying, but I’d rather come up with something weird and original using whatever I’ve got on hand.

My friends are often the guinea pigs for my cooking experiments, and in this case it was my friend Justin who tested it out. We both really liked the recipe, although the chickpeas were a bit hard (because I bought a cheap canned brand that I will never purchase again, and which was also responsible for this experiment). Otherwise, it was delicious and nutritious!

Pasta with Greens, Chickpeas, and Feta

2 portions whole wheat spaghetti or other pasta
1 onion
2 cups chopped greens, such as beet greens, rainbow chard, kale, collard greens, or spinach
1 can chickpeas
crumbled feta (as always, there are no cheese limits in my recipes)
fresh or dried oregano
olive oil

1. In a frying pan, heat olive oil on medium heat. In a pot, bring water to a boil for the pasta.

2. Chop the onion into medium-sized pieces and add to the frying pan once oil is hot. Allow to cook for about 5 minutes, stirring often.

3. Wash and chop your greens into bite-sized pieces. Drain and rinse the chickpeas. When onion has cooked for a few minutes, add the remaining vegetables and the oregano and stir to coat them with oil. Reduce the heat and cover. Stir the mixture every few minutes.

4. Once the water has come to a boil, cook the pasta according to package instructions. Do not start cooking the pasta until the vegetables have been cooking for a few minutes.

5. Drain the pasta and serve topped with greens and chickpeas. Crumble feta over the dishes and serve immediately with a drizzle of olive oil and salt and pepper to taste.

There is nothing but goodness on this plate.


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