Whole Wheat Pasta with Chickpeas and Spinach

Ingredients:

• 8 oz (about 225 g) whole wheat pasta (penne, fusilli, spaghetti, or your choice)
• 1 can (15 oz / 400 g) chickpeas, drained and rinsed
• 3 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon red chili flakes (optional, for a little heat)
• 1 teaspoon dried oregano or Italian seasoning
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese or vegan cheese (optional)
• Fresh basil or parsley leaves, chopped for garnish

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente (usually 8–10 minutes). Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
2. Sauté aromatics:
   While the pasta cooks, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, but not browned.
3. Cook the chickpeas:
   Add the drained chickpeas to the skillet along with the red chili flakes (if using), dried oregano or Italian seasoning, salt, and pepper. Stir well and cook for about 5-7 minutes, allowing the chickpeas to heat through and develop a slight golden crust.
4. Add the spinach:
   Add the roughly chopped spinach to the skillet. Stir and cook until wilted, about 2-3 minutes.
5. Combine pasta and sauce:
   Add the cooked pasta to the skillet with the chickpeas and spinach. Toss everything together gently. If the mixture feels dry, add the reserved pasta water a tablespoon at a time until the texture is just right and everything is nicely coated.
6. Add lemon:
   Stir in the lemon zest and lemon juice to brighten up the flavors. Taste and adjust salt and pepper as needed.
7. Serve:
   Divide the pasta among plates or bowls. Sprinkle with grated Parmesan or vegan cheese if you like. Garnish with fresh chopped basil or parsley.

Tips and Variations:

• For extra protein and texture, add some toasted pine nuts or walnuts on top.
• If you want a creamy sauce, stir in 2-3 tablespoons of Greek yogurt or a splash of coconut milk at the end.
• Add other veggies like cherry tomatoes, zucchini, or mushrooms for more color and flavor.
• Swap lemon juice for balsamic vinegar for a tangy twist.