Chickpea Pasta Recipe – Spinach, Mushroom & Indian Masala Fusion

Last Updated on 4 months by Neha Deshmukh

Chickpea Pasta Recipe – Spinach, Mushroom & Indian Masala Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s a total fusion experiment that really works. I first stumbled upon this idea when I was craving both pasta and Indian food, and honestly, it’s been a weeknight staple ever since. It’s comforting, flavorful, and surprisingly easy to whip up. Get ready for a delicious adventure!

Why You’ll Love This Recipe

This Chickpea Pasta isn’t your average pasta dish. It’s a vibrant blend of Italian and Indian flavors, packed with goodness. We’re talking tender pasta tossed in a rich, aromatic masala sauce with spinach, mushrooms, and protein-packed chickpeas. It’s a complete meal that’s ready in under 30 minutes! Plus, it’s a fantastic way to sneak in some extra veggies.

Ingredients

Here’s what you’ll need to make the magic happen:

• 2 cup pasta
• 0.75 cup frozen spinach
• 2 button mushrooms
• 2 tomatoes
• 1 cup cooked chickpeas
• 0.5 cup onion (chopped finely)
• 1 tablespoon ginger (chopped finely)
• 1 tablespoon garlic (chopped finely)
• 0.5 teaspoon cumin powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon coriander powder
• 0.5 tablespoon salt
• 1 tablespoon butter
• 0.5 cup mozzarella cheese (grated)
• 2 tablespoon olive oil
• 0.5 lemon (juice)
• 4 cup water

Ingredient Notes

Let’s talk ingredients! This recipe is all about the blend of flavors.

• Pasta: I usually use penne or fusilli, but feel free to use your favorite shape. Whole wheat pasta is a great option for a healthier twist!
• Spices: The cumin, garam masala, and coriander powder are the heart of the Indian flavor. Don’t skimp on these!
• Chickpeas: They add a lovely texture and a boost of protein. You can use canned chickpeas (drained and rinsed) to save time.
• Spinach: Frozen spinach is super convenient, but fresh works beautifully too (see FAQs!).
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less flavorful tomatoes, a pinch of sugar can help balance the acidity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 4 cups of water to a boil with 0.5 tablespoon salt and 1 tablespoon oil. Add the pasta and cook until it’s al dente – about 8-10 minutes. Once cooked, drain it and set aside.
2. Now, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pan over medium heat. Add the finely chopped onion and sauté until it becomes translucent, around 6-7 minutes. Patience is key here – we want those onions nice and soft!
3. Add the frozen spinach, finely chopped ginger, garlic, and sliced button mushrooms to the pan. Sprinkle in 0.5 teaspoon salt and cook for about 7 minutes, stirring occasionally, until the spinach is wilted and the mushrooms are softened.
4. Time for the masala! Add 0.5 teaspoon red chili powder, 0.5 teaspoon cumin powder, 0.25 teaspoon garam masala, and 0.25 teaspoon coriander powder. Stir well and cook for another 5 minutes, allowing the spices to bloom and release their amazing aroma. Then, add the chopped tomatoes and cook for another 5 minutes until they soften.
5. Add the cooked chickpeas and the cooked pasta to the pan with the masala mixture. Toss everything together gently to ensure the pasta is well coated in the sauce.
6. Finally, squeeze in the juice of 0.5 lemon and top with grated mozzarella cheese. Serve immediately and enjoy!

Expert Tips

Want to take this pasta to the next level? Here are a few tips I’ve learned along the way:

• Al Dente Pasta: Don’t overcook the pasta! It should have a slight bite to it.
• Soggy Spinach: To prevent the spinach from becoming soggy, don’t overcrowd the pan. Cook it in batches if necessary.
• Blooming Spices: Cooking the spices in oil helps to release their flavors. Don’t rush this step!

Variations

This recipe is super versatile. Here are a few ways to customize it:

• Vegan Adaptation: Simply omit the butter and mozzarella cheese. Nutritional yeast can be a great substitute for a cheesy flavor!
• Gluten-Free Adaptation: Use your favorite gluten-free pasta. There are some fantastic options available now!
• Spice Level Adjustment: Adjust the amount of red chili powder to control the heat. A pinch for mild, 0.5 teaspoon for medium, and 1 teaspoon or more for hot.
• Festival Adaptation: For a Navratri-friendly version, skip the onion and garlic. It still tastes amazing!

Serving Suggestions

This Chickpea Pasta is delicious on its own, but here are a few ideas for serving it:

• A side of warm naan bread for soaking up the sauce.
• A simple green salad for a fresh contrast.
• A dollop of plain yogurt to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q1: Can I use fresh spinach instead of frozen?

Absolutely! Use about 2 cups of fresh spinach, chopped. Add it to the pan a little later in the cooking process, as it wilts much faster than frozen spinach.

Q2: What type of pasta works best with this masala?

Penne, fusilli, or rotini are all great choices because their ridges hold the sauce well. But honestly, any pasta you like will work!

Q3: Can this dish be made ahead of time?

You can prepare the masala sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta and combine everything when you’re ready to serve.

Q4: How can I adjust the tanginess of the dish?

Add more or less lemon juice to taste. A splash of tamarind paste can also add a lovely tang.

Q5: Is it possible to make this recipe without mozzarella cheese?

Yes, definitely! The pasta is delicious even without the cheese. A sprinkle of chopped cilantro can add a fresh flavor.

Q6: What other vegetables can I add to this pasta?

Feel free to get creative! Bell peppers, peas, carrots, or zucchini would all be delicious additions.