Weeknight · Instant Pot · about 35 minutes

“Quick & Crispy” Chickpeas with Pasta

Name: "Quick and Crispy" Chick Peas with Pasta
Total time: 35 min
Yield: 4 servings
Ingredients: 28 g refined coconut oil; 1 tbsp dried rosemary or sage; 1 tsp granulated garlic; 14 g vegan margarine; 1 can chickpeas; 1 tsp salt; 1 tsp black pepper; 450 g pasta shells; 2 tbsp dried chopped onion; 1035 ml water; 60 g baby spinach; Vegan parmesan, chopped parsley, and lemon wedges

Pan-crisped chickpeas with rosemary and garlic, piled on pasta cooked right in the same pot. The chickpeas fry golden and come out, then the shells cook in seasoned water — one pot, weeknight-fast.

~35 min total 6 min pressure Instant Pot method

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Instant PotVegan

Servingsamounts scale to match

Units

Ingredients

Get the chickpeas truly dry, then fry them golden before the pasta. Patting the chickpeas bone-dry is what lets them crisp instead of steam (a few will pop — that's fine). They come out while the shells pressure-cook in the seasoned water, then go back on top so they stay crunchy.

Easier, if you like

Canned chickpeas are the fast route (the recipe is built on them) — just dry them well.
Skip pulling the chickpeas out if you don't mind them softer — but they won't stay crunchy.

Method

Cook's notes

Dry chickpeas crisp; wet chickpeas steam. Drain, rinse, and pat them really dry before they hit the fat — a few will pop as they fry, which is normal.

The dish-towel trick tames the starchy spray that pasta water throws when you quick-release — worth doing.

Pasta timing: 6 minutes suits shells; for other short shapes use about half the package's stovetop time.

Add the spinach at the very end so it just wilts, and a squeeze of lemon to lift the whole bowl.

Vegan as written; easy to make gluten-free

Vegan: it already is — vegan margarine and vegan parmesan keep it plant-based (use butter and regular parmesan if that doesn't matter to you).

Gluten-free: use gluten-free pasta shells; keep the same 6-minute cook (check your box) and stir gently, as GF pasta is softer.