I make baked crispy chickpeas all the time. They're a great way to bulk up a meal using solely pantry ingredients. Feel free to add whatever ground spices you like--garlic powder, onion powder, and mustard powder would all work here, as well. Also, we need to talk about how canned artichoke hearts are so underrated! They're salty, briny, and you don't have to both trimming a fresh artichoke (which is annoying). For a super creamy pasta, the mascarpone is key, but if you'd prefer to skip it, you definitely can (you could also substitute it a few tablespoons of butter). Enjoy this beaut of a veggie pasta dinner!

Spinach Artichoke Linguine with Crispy Chickpeas and Fresh Basil

Prep Time
15 min
Cook Time
25 min
Total Time
40 min



1 (15 ounce) can chickpeas, drained and patted dry

¼ cup plus 2 tablespoons olive oil, divided

1 teaspoon smoked paprika

Kosher salt, to taste

Freshly ground black pepper, to taste

2 cloves garlic, sliced

2 tablespoons raw pine nuts (can sub walnuts or almonds)

1 teaspoon crushed red pepper flakes

1 (15 ounce) can artichokes hearts, drained, patted dry, and coarsely chopped

1 pound linguine (or any desired pasta shape like penne, rigatoni, spaghetti, etc)

2 cups fresh spinach

¼ cup freshly grated Parmesan cheese

¼ cup mascarpone cheese (optional)

1 lemon, zested and juiced

¼ cup fresh basil, chopped (can sub parsley or dill)


Preheat oven to 400°F. On a parchment lined baking sheet, toss chickpeas with 2 tablespoons olive oil, smoked paprika, salt and pepper. Bake until crispy, shaking occasionally, 15-20 minutes. Set aside.

Heat the remaining ¼ cup olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes. Add spinach and cook until wilted, 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain.

Reduce spinach artichoke mixture heat to low and add the pasta along with the Parmesan, mascarpone (if using), lemon zest + juice, and some reserved pasta cooking water. Toss until creamy and combined. Add the basil, stirring to combine. Top with crispy chickpeas. Season to taste with salt and pepper.