The spelt spaghetti with chickpeas and artichokes is a tasty, healthy, and flavorful first course, perfect even for those following a vegetarian diet. Spelt pasta, light and digestible, artichokes rich in fiber and low in calories, chickpeas are a source of minerals: a complete and appetizing recipe for a satisfying lunch. I assure you that it is impossible to resist that velvety chickpea cream that envelops the pasta! Try these spelt spaghetti with chickpeas and artichokes!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11.3 oz cooked chickpeas
- 6.3 oz spelt spaghetti
- 5.6 oz artichokes (about three artichokes)
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 lemon
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Bowl
- 1 Low-sided Casserole
- 1 Frying Pan
- 1 Chopper
- 1 Pot for Boiling Pasta
Steps
Clean the artichokes: in the article you will find all the instructions and step-by-step photos. As you proceed with the operation, transfer the artichokes into a bowl with water acidulated with lemon juice. Then cut them into thin slices. In a pan, heat two tablespoons of extra virgin olive oil and let the garlic clove flavor it, then add the artichokes, season with salt, and cook for twenty minutes, occasionally adding hot water until done.
Set aside 2 oz of chickpeas to remain whole and blend the rest with about 3/4 cup of water to obtain a smooth cream.
Boil the pasta in plenty of salted water. Heat the chickpea cream in a low-sided casserole with two tablespoons of extra virgin olive oil. When the pasta is cooked, drain it al dente and toss it in the sauce. Serve it with the artichokes and the reserved whole chickpeas.
Notes
The recipe idea, which I adapted to my taste, comes from Cucina Italiana of January 2024.
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