Step 1

Bring a large pot of salted water to a boil. Once at a boil, add the linguine pasta. Cook according to the pasta’s packaging - until al dente. Drain, reserving ½ cup of pasta water, and set aside.

Step 2

In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high. Add the chickpeas and season with salt and black pepper. Cook, stirring frequently for about 5 minutes. Remove chickpeas from the skillet and set them aside.

Step 3

In the same skillet, add another tablespoon of olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Then, add the crushed garlic. Cook for 30 seconds, or until garlic is fragrant. Add the spinach and cook down until wilted.

Step 4

Reduce heat to medium-low and add the coconut milk, nutritional yeast, cornstarch, parsley, and some salt. Stir and simmer for about 3-5 minutes until thick and creamy.

Step 5

Add the cooked linguine pasta to the skillet and add ½ cup of the reserved pasta water. Stir until well-combined. Then, toss in the cooked chickpeas.

Step 6

Serve and garnish with additional dried parsley.