Pasta with spinach, tomato and chick peas


Freezer friendly

( 2 adults and 2 kids )

  • 1 clovegarlic
  • 1 canchickpeas
  • 100 gramsfresh spinach*
  • 1 canchopped tomatoes
  • 70 gramstomato purée
  • 2 tspcumin
  • 1 cubevegetable stock
  • 100 mlwater
  • 1 packetfresh wholewheat pasta
  •  olive oil
  •  salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

This is an amazingly easy and tasty pasta dish with lots of tomato and chick peas, which loads of kids love. They just have to get used to the consistency! We've smuggled in some spinach too, but in a way where the kids can easily pick it out if they like. This dish is super quick to whip up on a busy day!


1. Thinly slice the garlic and cook for a few minutes with a dash of olive oil, in a deep pan or pot. Drain the chickpeas, rinse in a bit of water and pour onto the pan along with the garlic. Let cook for another few minutes.

2. Rinse the spinach thoroughly and add to the chickpeas and garlic on the pan. Add chopped tomatoes, tomato purée, cumin, vegetable stock and water and let simmer for 10-15 minutes. Season with salt and pepper.

3. Boil the pasta following the directions on the packet, drain and mix the pasta with the tomato sauce. And that's really it!

4. Enjoy!


If you have some to hand, we recommend topping with fresh cherry tomatoes. It's good!

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