• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 small onion, chopped
  • ¼ cup olive oil
  • 6 ounces pancetta, diced
  • 12 ounces spinach
  • 16 ounces chickpeas – if from a can, well rinsed. If dried, see below.
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 pound orecchiette, or conchiglie
  • Grated Parmigiano

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  1. If using dried chick peas, soak them overnight in abundant water. In the morning, drain them, add to a large saucepan, and cover with fresh water that clears them by a few inches. Gently boil over medium-low heat for 2 hours or until tender but not mushy. Drain and reserve until needed for pasta.
  2. In a large skillet over medium heat, sauté the onion in the olive oil for 2 minutes. Add the pancetta and cook together until the ingredients are light golden. Add the spinach and cook until wilted. Add the chickpeas, salt and pepper to taste.
  3. Bring a large pot of salted water to a boil.
  4. Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and reserve 1 cup of the cooking water. Add the pasta and its water to the chickpea mixture and cook for one minute.
  5. Serve with grated Parmigiano.