Spinach Chickpea Pasta Recipe – Garam Masala Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Spinach Chickpea Pasta Recipe – Garam Masala Indian Fusion

Hey everyone! I’m so excited to share this recipe with you – it’s a total fusion favorite in my kitchen! I first stumbled upon this idea when craving both comforting pasta and the vibrant flavors of Indian cuisine. It’s surprisingly easy to make, packed with goodness, and seriously delicious. Get ready for a flavor explosion!

Why You’ll Love This Recipe

This Spinach Chickpea Pasta isn’t your average pasta dish. It’s a beautiful blend of Italian and Indian flavors, offering a unique and satisfying meal. It’s quick enough for a weeknight dinner, but special enough to impress guests. Plus, it’s a fantastic way to sneak in some extra veggies! You’ll love how the warm garam masala complements the fresh spinach and hearty chickpeas.

Ingredients

Here’s what you’ll need to whip up this flavorful pasta:

• 1 cup Penne or Shortcut Pasta (about 150g)
• 2 tsp Ghee or butter
• ?? tsp Mustard seeds
• ?? tsp Cumin seeds
• 1~2 Dry Red Chilies
• 6~8 Curry leaves
• 1 medium Onion (thinly sliced)
• 2 Garlic cloves (finely minced)
• 3 cups Spinach (chopped – about 60g)
• 1 cup Cooked Chickpeas (about 150g)
• ?? tsp Garam Masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Ghee/Butter: Ghee adds a lovely nutty flavor that’s traditional in Indian cooking, but butter works beautifully too if you prefer! About 1 tbsp of butter can substitute for 1 tsp of ghee.
• Mustard Seeds: These little guys pop when heated, releasing a wonderful aroma. Black mustard seeds are most common in Indian cuisine.
• Curry Leaves: Don’t skip these! They have a unique citrusy flavor that’s essential to the dish. You can find them at Indian grocery stores or online.
• Garam Masala: This is a blend of warming spices – typically cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Every blend is a little different, so feel free to experiment! You can find it pre-made in most supermarkets or make your own.
• Pasta Type: Penne or shortcut pasta (like rotini or farfalle) work best because the sauce clings to them nicely. But honestly, use whatever pasta you have on hand!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions. Don’t forget to reserve about ½ cup (120ml) of that pasta water – it’s liquid gold! Drain the pasta and set it aside.
2. Now, heat the ghee (or butter) in a large pan over medium heat. Once melted, add the mustard seeds, cumin seeds, and dry red chilies. Let them sizzle and crackle – this usually takes about 30 seconds.
3. Add the sliced onions and minced garlic to the pan. Sauté until the onions turn a beautiful golden brown, about 5-7 minutes. Patience is key here – nicely browned onions are so flavorful.
4. Stir in the chopped spinach and cooked chickpeas. Cook until the spinach wilts down, which should take about 3-4 minutes.
5. Season with salt and garam masala. Give everything a good mix.
6. Add the cooked pasta to the pan and toss to combine. Pour in a little of the reserved pasta water, a tablespoon at a time, until the pasta is nicely coated and has a little sauce. Toss gently and serve immediately!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. If your pan is small, do it in batches.
• Taste as you go! Adjust the salt and garam masala to your liking.
• If the pasta seems dry, add a little more pasta water. It really helps bring everything together.

Variations

• My Family’s Favorite: My kids love a sprinkle of grated paneer (Indian cheese) on top!
• Spicy Kick: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Veggie Boost: Throw in some chopped bell peppers, peas, or carrots along with the spinach.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a plant-based oil like coconut oil or olive oil.

Gluten-Free Adaptation

To make this gluten-free, use your favorite gluten-free pasta. There are tons of great options available now!

Spice Level Adjustment

If you’re sensitive to spice, reduce the number of dry red chilies or remove the seeds before adding them to the pan. You can also add a touch of sugar to balance the heat.

Quick Weeknight Version

Short on time? Use pre-cooked chickpeas and pre-chopped spinach to speed things up.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple green salad
• Warm naan bread

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

What type of pasta works best in this recipe?

Penne or other short-cut pasta shapes are ideal, but feel free to use whatever you have!

Can I use frozen spinach? If so, how should I prepare it?

Yes, you can! Thaw the frozen spinach and squeeze out any excess water before adding it to the pan.

What is Garam Masala, and where can I find it?

Garam masala is a blend of warming spices. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

Can this dish be made ahead of time?

It’s best served fresh, but you can cook the pasta and prepare the sauce ahead of time. Combine them just before serving.

How can I adjust the spice level of this pasta?

Reduce or remove the dry red chilies, or add a pinch of sugar to balance the heat.

Is ghee essential, or can I substitute another oil?

Ghee adds a unique flavor, but you can definitely substitute it with butter or a plant-based oil like coconut oil or olive oil.

Enjoy! I really hope you give this Spinach Chickpea Pasta a try. Let me know what you think in the comments below!