Author Notes: I first made this (or should I say a variation) almost a year ago and have been working on it all year. At first I used less spinach and fresh lemon but it soon evolved into a pasta dish with more spinach and preserved lemon. I like this version and have been making it quite regularly. I think of it as a pantry meal since all of the ingredients are always in the house. Enjoy the lemon"pop"! - inpatskitchen
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, minced
- One 14.5 ounce can chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 whole preserved lemon
- 1 pound baby spinach leaves
- 12 ounces dried linguine or spaghetti
- 1/4 cup finely grated parmesan plus more for serving
- In a large skillet heat the oil, add the minced garlic and saute for just a minute or two until soft. Add the chickpeas, salt, pepper and crushed red pepper and continue to saute for about 4 more minutes.
- Cook the pasta about two minutes short of al dente. Drain, saving about 1 1/2 cups of the pasta water.
- Rinse the preserved lemon while the pasta is cooking and finely mince the peel and pulp. Add this to the chickpea mixture.
- Now add the pasta over the heat and start stirring in the spinach in handfuls. Add enough pasta water to create a nice sauce. Once all the spinach has been added and wilted stir in the quarter cup of parmesan. Serve garnished with additional parmesan.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens