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Creamy Chickpeas Arrabbiata with Penne
A creamy Italian chickpea arrabbiata with spinach and eggplant, finished with chili flakes, oregano and parmesan, served over penne.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 8 minutes.
Add the spinach and eggplant, cooking until softened, about 4 minutes.
Stir in the chili flakes, oregano and parmesan for 4 minutes.
Cook the penne separately and drain.
Let the chickpeas simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the penne, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
