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Pasta with Rapini and Crispy Chickpeas

November 4, 2016 By Patricia 46 Comments

Simple is always good, especially when it comes to cooking. This recipe for Pasta with Rapini and Crispy Chickpeas is delicious, simple, and easy to make during the busy workweek.

Pasta with Rapini and Crispy Chickpeas is a simple and delicious dish that's perfect for a weeknight meal!

I love pasta, and I grew up eating all types of pasta dishes. The simple ones were as good as the ones that took more time to make, or had more ingredients included. One of my favorite simple pasta dishes is spaghetti served with garlic and oil, or Spaghetti Aglio e Olio. Have you ever tried this dish?

Pasta with Rapini and Crispy Chickpeas is a delicious and simple pasta dish that I love. I used rapini (you may know it as broccolini), but you could use any type of greens for this dish.

The best part of Pasta with Rapini and Crispy Chickpeas? The crispy chickpeas, of course!

Just don’t forget the crispy chickpeas — they’re the icing on the cake! You may have to try to stop yourself from snacking on them as you cook (I speak from experience), or you won’t have any left for the pasta.

In fact, you can make these chickpeas another time as a fabulous snack. Prepare them the same way, but after you bake them, toss them with your favorite seasoning and enjoy!

Pasta with Rapini and Crispy Chickpeas is a simple dish with great flavor and texture!

The chickpeas add a nice crunch to this dish, and the rapini adds a pop of color. Garnish with some red pepper flakes for a touch of zing and a bit of shredded Parmesan cheese, and you’re set for a great meal.

You should look into making Pasta with Rapini and Crispy Chickpeas for your next meal!

This is the perfect weeknight dish, and the leftovers – if you have them – are great for lunch the next day.

If you’re looking for more pasta recipes, give one of my other recipes a try:
Kale Pesto Pasta with Roasted Tomatoes and White Beans
Pasta with Asparagus and Pancetta
Pasta with Kale and Creamy Butternut Squash Sauce

Your next meal could be fabulous! Try this recipe for Pasta with Rapini and Crispy Chickpeas!

Yields 4

Pasta with Rapini and Crispy Chickpeas

This simple pasta dish is hearty and delicious! It's easy to get a great meal together quickly with a recipe like this!

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Ingredients

  • 8 ounces medium-sized pasta (I used penne)
  • 3/4 bunch of rapini, ends trimmed
  • 3 tablespoons olive oil, divided
  • 1/4 cup white wine
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, plus extra for the cooking water and chickpeas
  • 1/4 teaspoon crushed red pepper flakes, plus extra for garnish
  • 1/4 teaspoon ground black pepper
  • 1 (15-ounce can) chickpeas, drained, rinsed and dried with a paper towel
  • 6 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 450 degrees F. Add the towel-dried chickpeas to a bowl (remove any remaining skins) and drizzle with 1 tablespoon olive oil. Sprinkle with a bit of salt to season. Add to a baking pan in a single layer. Bake for about 30 minutes or until they begin to brown and crisp. Remove and season with a bit of ground black pepper. Set aside.
  2. Bring a large pot of salted water to boil. Add the rapini and cook for several minutes (3-5) until the leaves turn bright green.
  3. Remove the rapini from the water (keep the water in the pot) and rinse with cold water. Squeeze the excess water from the leaves. Chop into 3-inch pieces. Set aside.
  4. Add the pasta to the rapini water and cook according to package directions. Drain and reserve 1 cup of the cooking water.
  5. Add the remaining olive oil to a large skillet over medium heat. When hot, add the onion and cook for about 3 minutes, or until the onion softens. Add the garlic and cook for 30 seconds.
  6. Add the rapini, salt, and ground black pepper. Stir to combine. Add the wine (if you don’t want to use wine, add 1/4 cup of the reserved cooking water, more as needed). Increase the heat and cook for several minutes until some of the liquid evaporates.
  7. Add the pasta to the skillet and toss to combine. Add about 1/4 cup of the reserved cooking water to the skillet if the mixture seems too dry for you.
  8. Transfer to individual bowls, garnish with red pepper flakes, the shredded Parmesan, and top with a few tablespoons of the chickpeas (save any extras to snack on).
7.8.1.2
96
https://www.azgrabaplate.com/pasta-rapini-crispy-chickpeas/

Nutrition

Calories: 1852 cal
Carbohydrates: 246 g
Fat: 63 g
Sodium: 2495 g
Cholesterol: 33 g
Protein: 66 g
Fiber: 9 g

Filed Under: Dinner, Lunch, Recipes, Vegetarian Tagged With: chickpeas, Italian, Meatless, Meatless Monday, pasta, rapini, vegetarian

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Comments

  1. Ryan | A Polished Palate says

    November 4, 2016 at 1:38 pm

    This recipe sounds delicious!
    Reply
    • Patricia says

      November 5, 2016 at 7:19 pm

      Thanks so much, Ryan!
      Reply
  2. Emily says

    November 4, 2016 at 2:01 pm

    This looks so delicious! Honestly, I'd probably eat all the chickpeas before they made it onto the pasta, lol.
    Reply
    • Patricia says

      November 5, 2016 at 7:16 pm

      That's what I almost did! Thanks so much, Emily!
      Reply
  3. Suzy| The Mediterranean Dish says

    November 4, 2016 at 2:05 pm

    Love the chickpeas! Great bowl.
    Reply
    • Patricia says

      November 5, 2016 at 7:16 pm

      Thanks so much, Suzy!
      Reply
  4. Rachel Ritlop says

    November 4, 2016 at 2:06 pm

    I've never thought to put crispy chickpeas in pasta! Genius!!! I know whats on the menu next week! Rachel | The Confused Millennial
    Reply
    • Patricia says

      November 5, 2016 at 7:16 pm

      Thanks, Rachel! I hope you enjoy it!
      Reply
  5. Nicole says

    November 4, 2016 at 2:07 pm

    This looks absolutely amazing! I've actually never had chickpeas before. I'll have to try them out in this recipe and see if I like it :) Thanks for sharing! xo Nicole www.damatoadventures.blogspot.com
    Reply
    • Patricia says

      November 5, 2016 at 7:15 pm

      Thanks, Nicole! Let me know if you make it and what you think!
      Reply
  6. Michelle says

    November 4, 2016 at 2:25 pm

    Mmmm, looks amazing and perfect for the season!
    Reply
    • Patricia says

      November 5, 2016 at 7:15 pm

      Thanks so much, Michelle!
      Reply
  7. Allison - Celebrating Sweets says

    November 4, 2016 at 3:45 pm

    This sounds so comforting and flavorful. I love the texture from the crunchy chickpeas. yum!
    Reply
    • Patricia says

      November 5, 2016 at 7:15 pm

      Thanks a bunch, Allison!
      Reply
  8. Jocelyn (Grandbaby cakes) says

    November 4, 2016 at 4:03 pm

    I want this pasta right now!!!
    Reply
    • Patricia says

      November 5, 2016 at 7:14 pm

      :) It's super yummy, Jocelyn!
      Reply
  9. Lauren says

    November 4, 2016 at 5:23 pm

    This looks amazing! I am always looking for yummy meat-free dishes! Pinned!
    Reply
    • Patricia says

      November 5, 2016 at 7:14 pm

      Thanks, Lauren - this is definitely a great meatless dish!
      Reply
  10. Elizabe says

    November 4, 2016 at 5:48 pm

    Pasta, rappini, chickpeas all together?! Thanks called a winning trifecta to me. And it all comes together so quickly!
    Reply
    • Patricia says

      November 5, 2016 at 7:13 pm

      Thanks, Elizabeth! It's super easy & those crunchy chickpeas make a good snack, too!
      Reply
  11. allie says

    November 4, 2016 at 5:57 pm

    What a beautiful meal Patricia. Always looking for creative ways to incorporate chickpeas! I can imagine the crushed red pepper flakes add a lot of flavor too.
    Reply
    • Patricia says

      November 5, 2016 at 7:13 pm

      Thanks, Allie! I love the added red pepper -- just a touch :)
      Reply
  12. ruthie says

    November 4, 2016 at 7:50 pm

    You are so creative with food! I always love visiting your blog and seeing what you cooked up! This one looks amazing!!
    Reply
    • Patricia says

      November 5, 2016 at 7:12 pm

      Ohmygoodness! Thanks so much for your kind words, Ruthie! I hope you give this one a try and enjoy!
      Reply
  13. Leah says

    November 4, 2016 at 11:06 pm

    This looks and sounds fantastic! What a lovely combo of flavors in this pasta, yum!
    Reply
    • Patricia says

      November 5, 2016 at 7:11 pm

      Thanks a bunch, Leah!
      Reply
  14. Marlynn | UrbanBlissLife says

    November 5, 2016 at 12:38 am

    This is such a creative combo of flavors and ingredients, and it looks absolutely yummy! I love chickpeas but have never had them with pasta before.
    Reply
    • Patricia says

      November 5, 2016 at 7:11 pm

      Thanks, Marlynn! Those chickpeas are so fun when they're all toasty and crunchy!
      Reply
  15. Cynthia | What A Girl Eats says

    November 5, 2016 at 12:52 am

    This sounds really good patricia! I love the combination of textures and flavors for a nice vegetarian dish!
    Reply
    • Patricia says

      November 5, 2016 at 7:11 pm

      Thanks so much, Cynthia! I love it!
      Reply
  16. Debra A Attinella says

    November 5, 2016 at 3:11 pm

    I love all kinds of pasta too! The combo in this dish looks so good!
    Reply
    • Patricia says

      November 5, 2016 at 7:11 pm

      Thank you, Debra! I hope you try it and enjoy!
      Reply
  17. Bobbi | Bobbi's Kozy Kitchen says

    November 5, 2016 at 4:13 pm

    This looks sooo incredibly good!! I have to make it soon!
    Reply
    • Patricia says

      November 5, 2016 at 7:10 pm

      Excellent! I hope you love it! Thanks, Bobbi!
      Reply
  18. carrie @ frugal foodie mama says

    November 6, 2016 at 3:41 pm

    I have been pretty much obsessing about those crispy chickpeas for days! This looks amazing. :)
    Reply
    • Patricia says

      November 6, 2016 at 4:52 pm

      Thanks, Carrie! Love them as a snack, too!
      Reply
  19. Sarah Jean Althouse says

    November 7, 2016 at 12:49 am

    I am loving experimenting with chickpeas!
    Reply
    • Patricia says

      November 7, 2016 at 2:24 am

      They're so good, and versatile! Thanks, Sarah Jean!
      Reply
  20. Amanda Kruse says

    November 7, 2016 at 1:36 am

    I have never heard of chickpeas before, but they sound good. The next time I make pasta, I will have to try this out. xx, Amanda || www.fortheloveofglitter.com
    Reply
    • Patricia says

      November 7, 2016 at 2:24 am

      I hope you try them, Amanda (they are also called garbanzo beans if that helps)! Thanks so much!
      Reply
  21. JeeYoung W says

    November 7, 2016 at 2:15 am

    Yum, I love chick peas! Such a great idea to try in a pasta dish!
    Reply
    • Patricia says

      November 7, 2016 at 2:23 am

      Thanks so much! I love them, too :)
      Reply
  22. eat good 4 life says

    November 7, 2016 at 9:24 pm

    I love pasta and chickpeas so this is a match made in heaven!
    Reply
    • Patricia says

      November 8, 2016 at 5:53 am

      Yes! Thanks so much!
      Reply
  23. Sarah Jean Althouse says

    November 8, 2016 at 5:12 pm

    NO matter how they're flavored, crispy chickpeas are the best!
    Reply
    • Patricia says

      November 10, 2016 at 2:23 am

      I agree, Sarah! So good :)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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