Spiced Chickpea & Vegetable Pasta with Spinach and Walnut Pesto

Spiced Chickpea & Vegetable Pasta with Spinach and Walnut Pesto

Cook and Prep Time: 30 minutes

Serves 4

You Need

  • 12 oz. Legume-Based Pasta
  • ½ cup Cherry Tomatoes
  • Arugula, for garnish

For the Pesto

  • 8 oz. Fresh Spinach
  • ½ cup Walnuts
  • 3-4 cloves Garlic
  • 1 Lemon, juiced and zested
  • Salt & Pepper, to taste
  • 2 T Vegetable Stock

For the Vegetables

  • 1 Red Onion, diced
  • 1 Bell Pepper, diced
  • 15 oz. Chickpeas, rinsed and drained
  • 1 cup Green Beans, ends removed
  • ½ cup Green Olives, Pitted
  • 1 T Ground Cumin
  • 1 T Ground Coriander
  • 1 t Ground Cinnamon
  • 1 t Chili Flakes (optional)


  1. Rinse and chop the produce accordingly.
  2. Make the pesto.  Place all ingredients in your blender, and pulse until smooth.
  3. Cook the pasta according to package instructions.  Then, once al dente, run under cold water to halt the cooking process.
  4. Set a large skillet to medium-high heat.  Once hot, add onion, bell pepper, and green beans. Cook for 4-5 minutes, then add the olives, chickpeas, and spices. Toss to coat and even combine for 2-3 minutes.
  5. Add ½ of the pesto and toss to combine, cooking for 2-3 minutes.  Then add the pasta and the rest of the pesto, and toss it all together.
  6. Serve with fresh arugula and chopped tomatoes.  Enjoy!

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