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Pasta with Greens, Chickpeas and Almonds

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  • Author: Rinku Bhattacharya
  • Total Time: 40 mins
  • Yield: 4 1x


Try this weeknight pasta dish that is healthy, hearty with some lively crunch from almonds.


  • 4 1/2 tablespoons extra virgin olive oil
  • 4 pods of minced garlic
  • 1 teaspoon coarsely ground cumin
  • 1 teaspoon red pepper flakes
  • 11/2 cups of chopped mixed greens (I used chopped rapini/broccoli rabe)
  • ¾ cup of cooked chickpeas
  • 8 oz dried linguine (cooked per the directions on the package) I start this while I work on the rest of the stuff.
  • 1 teaspoon salt or to taste
  • ¾ cup of coarsely chopped almonds (I chopped them with the skin on)


  1. Heat the about 4 tablespoons of oil in a large pan and add in the garlic and gently cook the garlic for about a minute or two, until the garlic is fragrant and turns into a dark shade of toffee. Watch this as garlic moves from delicious to burnt within seconds.
  2. Add in the cumin and the red pepper flakes and stir well.
  3. Add in the greens and cook until they wilt.
  4. Stir in the chickpeas and the cooked pasta and mix well.
  5. In a separate pan, heat the remaining ½ tablespoon of oil and add the almonds and stir lightly for a couple of minutes to allow them to gently toast.
  6. Mix in the almonds and serve with the pasta.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main
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