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Chickpea Stew with Pastina and Spinach


2 Tbsp Pastene Extra Virgin Olive Oil, plus more for drizzling
2 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
2 tsp Pastene Minced Garlic
½ tsp red pepper flakes
2 tsp fresh rosemary, minced
4 cups vegetable stock
1 14 oz can Pastene Chickpeas, rinsed and drained
1 cup cherry tomatoes, quartered
½ cup Pastene Italian Pastina
5 oz baby spinach
salt and black pepper to taste
scallions greens, chopped for garnish
½ cup parmigiano reggiano,finely grated plus more as needed


  • In a large pot, heat the olive oil over medium-high. Add the carrots, celery, and onion. Cook until tender, about 5 to 7 minutes. 
  • Add the garlic, red pepper flakes and rosemary and cook for another 2 minutes. Pour in the stock and bring to a boil.
  • Once the mixture is boiling, add the chickpeas, tomatoes and pastina. Reduce to a simmer and cover with a lid. Simmer 5 minutes until the pastina is tender. 
  • Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  • Add water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions, grated cheese and a drizzle of olive oil.

Product Used

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