Vegan Chermoula Pasta with Chickpeas and Spinach

This Chermoula pasta with chickpeas and spinach is the perfect recipe to try when you have a jar of Chermoula paste on your hands. It's vegan, easy to make, and packed with protein - exactly what you need for a quick yet balanced dinner or a post-workout meal. 

This is the best vegan pasta I've cooked in a while and that's no exaggeration. I came up with the idea because of a jar of Chermoula paste my husband picked up on a whim from the supermarket. It had pasta written all over it, so this is how this recipe was born.

We ended up having it two times in three days and there were absolutely no complaints.

This pasta is lemony, full of protein, and the Chermoula paste gives it an unmistakable flavour.

What is Chermoula?

Chermoula is a marinade that originates in the Maghreb cuisine and it's typically made with garlic and fresh herbs. There are numerous variants of it, but it's also available as a ready-made paste to make your life easier.

I used the Belazu Chermoula Paste for this pasta with chickpeas recipe. The pasta has an intense hint of citrus because it's made with preserved lemons, but I didn't stop at that, because I absolutely love lemon in pasta.

I added the zest and juice of a large lemon to the pasta, but no other herbs because the flavours in the Chermoula are more than enough. What I did add was some extra garlic, because why even bother with pasta if it's not garlicky?

What kind of pasta works in this Chermoula recipe?

You can technically use any kind of short pasta you want for this recipe, but I highly recommend you use conchiglie pasta.

This is because they will capture the chickpeas in a way that penne or fusilli can't.

Another idea is orecchiette, which are also great with this type of sauce.

What about the chickpeas?

If you've been following my blog for a while, you already know that I'm all about quick and easy recipes that you can whip up in half an hour.

This is basically why I typically use canned chickpeas with just about any recipe that calls for them. You can definitely use soaked chickpeas instead.

The chickpeas need to become a bit crispy as you fry them with the onion, garlic, and lemon zest in olive oil. I tested with different levels of crispiness and concluded that 8-10 minutes is the sweet spot because you don't want the chickpeas to be too dry.

How do you make it?

1. Boil the pasta 2 minutes less than specified on the package. 
2. Meanwhile, heat the olive oil in a large saute pan and fry the shallot for 1 minute over medium heat. Add the garlic and lemon zest, stir well, and fry for another minute. 
3. Add the chickpeas and fry for 8-10 minutes until they begin to crisp up.
4. Add the lemon juice and cook for another minute. Stir in the Chermoula paste and cover the chickpeas in it. Pour in the stock and cook until the sauce reduces slightly.
5. Add the spinach and cook for another minute.
6. Transfer the pasta to the pan and combine.

Recipe tips and notes for the perfect Chermoula pasta

• If you want the sauce to be creamier, you can add one or two tablespoons of coconut milk with the Chermoula paste.
• You can adjust the lemon juice to your liking, but this is the kind of recipe where you really want to feel that citrusy flavour.
• Don't panic if the pasta looks a bit soupy when you turn off the heat. The sauce will continue to thicken and a lot of it will be absorbed by the pasta as it cools down.
• If you don't want to use olive oil, any other type of oil would work, including coconut oil.
• You can use more than 3 tablespoons of Chermoula paste if you want, but make sure you check for saltiness.

If you liked this Chermoula pasta with chickpeas and spinach, have a look at some of my other vegan pasta recipes:

Vegan Sausage Pasta With Kale

Vegan Pasta Carbonara with Smoked Tofu

Vegan Tagliatelle Bolognese with Mushrooms

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