Black Bean Pasta with Chick Peas and Spinach

Black Bean Pasta with Chick Peas

This recipe is gluten free, vegan and super delicious. Black bean pasta is very nutritious and easy to digest. Mixed with chick peas and some healthy greens, it is an ideal meal for anyone that wants a high protein, low fat, easy and quick prep weekday dinner. Leftovers can be kept in the fridge for a easy lunch the next day!

Black Bean Pasta with Chick Peas

Print Recipe
Serves: 4


  • 4/5 cups of cooked pasta
  • 1 14oz can of organic chick peas, rinsed and drained
  • 4 cups of organic spinach (you can add any greens)
  • 1 cup of organic canned diced or fresh chopped tomatoes
  • 2 tbs of organic sunflower oil
  • 1 tbs of cumin seeds
  • 1 tsp of garlic powder
  • 1 tsp of turmeric
  • 1 tsp red chili flakes
  • Real Salt* to taste



Heat oil in a large pan on medium high heat.


Add cumin seeds and turmeric. Move it around the pan with a spatula to roast evenly for about 30 seconds.


Slowly add all the greens and tomatoes. Stir for 2 minutes or until the spinach wilts slightly.


Add chick peas mix well and cook for another 1 minute.


Add pasta, mix well.


Add chili flakes, garlic powder and salt. Mix well to ensure all the spices and salt are incorporated well. Turn off heat.



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