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
extra virgin olive oil
cloves garlic, minced
14.5 ounce can chickpeas, drained and rinsed
crushed red pepper flakes
whole preserved lemon
pound baby spinach leaves
dried linguine or spaghetti
finely grated parmesan plus more for serving
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!