pasta with chickpeas

When there&#039;s not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!

Pasta with Chickpeas in Tomato Sauce

olive oil

paprika

onion (finely diced)

garlic (minced)

oz canned chickpeas ((3 1/2 cups) drained and rinsed)

tomato passata ((tomato purée))

water (can be replaced with vegetable or chicken stock)

bay leaf

pasta (about 1/2 lb, any medium length pasta

salt and pepper (to taste)

parsley

Parmigiano cheese

In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.

Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.

Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.

Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.

Drizzle lightly with olive oil,  sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.

Bursting with juicy tomatoes, hearty chickpeas and tender pasta in a light broth, this easy pasta e ceci is the the cozy weeknight meal you&#x27;ve been looking for. The best part: it all cooks up in one pot in about 45 minutes!

Pasta e Ceci

onion, (diced)

carrot, (diced)

celery stalk, (diced)

garlic cloves, (minced)

vegetable broth

tomatoes

rosemary

ditalini pasta ((or another type of small pasta))

Salt and pepper, (to tastes)

Coat the bottom of a large pot with olive oil and place it over medium heat.

Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.

Add the garlic and cook for about 1 minute more, until very fragrant.

Stir in the broth, tomatoes, chickpeas, and rosemary.

Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.

Stir in the pasta and bring the liquid back up to a boil.

Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta&#x27;s package directions. Stir the pot occasionally while it simmers.

Remove the pot from the heat and season with salt and pepper to taste.

Ladle into bowls and serve.

This creamy tomato pasta with chickpeas uses simple pantry staples for  flavorful and satisfying pasta dinner that&#039;s better than a fancy restaurant meal. The pink tomato cream sauce is luxurious, with only a little bit of cream that you can adjust to your liking (a less guilty option). If you like, you can use milk instead of cream for a lighter sauce. And for a vegan option, swap out the cream for unsweetened oat creamer, and skip the cheese.

Creamy Tomato Pasta with Chickpeas

paccheri pasta, (any short pasta will work)

Extra virgin olive oil

whole San Marzano tomatoes

can chickpeas, (drained and rinsed)

Kosher salt and black pepper

oregano

red pepper flakes

heavy cream, (or Unsweetened oat creamer)

cheese

In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the tomatoes and garlic. Add the chickpeas. Season with kosher salt, black pepper, the oregano, and red pepper flakes. Bring to a boil, then lower the heat and cook over low heat for 10 to 15 minutes.

While the sauce is cooking, bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook to al dente according to package instructions (about 8 to 9 minutes). Reserve about 1 cup of the pasta cooking water then drain the pasta.

After the sauce has been simmering for 10 to 15 minutes, over low heat, stir in the heavy cream (start with 1/4 cup and add as you need to) and a little bit of the starchy pasta water (again, start with ¼ cup or so). Taste and adjust the seasoning or add more heavy cream to your liking.

Add the cooked pasta to the pan with the sauce and toss to coat. Taste and adjust seasoning.

To finish, stir in the parsley and a sprinkle of Pecorino Romano or grated Parmesan. Enjoy!

https://content.jwplatform.com/videos/3D03mAni.mp4

Pasta with tomato cream sauce and chickpeas

This effortless curry pasta is a delicious concoction of curry flavors and pasta in a creamy sauce, only you just need one pot to make this.

Easy one pot creamy curry pasta

tbsp garlic (finely chopped)

onions (finely chopped)

tsp Kosher salt (or adjust to taste)

curry powder (I have used McCormicks)

tsp red chili powder (or use paprika)

tsp turmeric

tbsp tomato ketchup

peanut butter

chickpeas

carrots

green peas (frozen

baby corn

green beans

oz fusilli pasta (Pls refer blog post

oz coconut milk (I have used canned regular coconut milk.)

water (Use vegetable broth

lemon juice (freshly squeezed)

cilantro (finely chopped)

Drain the canned chickpeas in a colander, rinse well and set aside. Chop the veggies and assemble the remaining ingredients.

Prep work

Insert the inner pot into the inner pot, plug in and press SAUTE-NORMAL. Set the timer to 10 mins. Wait for the display to read HOT.

When the display reads HOT, add the olive oil. Allow the oil to heat up for 1 min. Tip in the chopped garlic and saute until the garlic begins to brown.

Now, add the onions and salt. Stir to combine and saute the onions till they are translucent.

At this stage, add the ground spices (turmeric, curry powder and chili powder) along with the peanut butter and tomato ketchup.

Mix well until the spices and the peanut butter are evenly incorporated with the onions, taking care not to burn the spices. If you sense them burning, press CANCEL.

Now, add the vegetables along with the chickpeas. Stir well to combine.

Tip in the pasta and spread it into an even layer. Add the coconut milk next followed by the water.

DO NOT STIR. Gently press the pasta down using a spatula, so that it is fully immersed.

Squeeze in the lemon juice. Press CANCEL. Ensure that the sealing ring has been fitted well into the lid.

Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK- HIGH PRESSURE. Set the timer to 4 minutes.

Allow the cooking cycle to complete. As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.

Press CANCEL before opening the lid. After opening the lid, add the finely chopped cilantro and gently stir to combine.

Serve hot.

Instant Pot Pasta

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. When the oil is hot, tip in the garlic and allow it to begin to brown.

At this stage, add the onions and salt and saute the onions till pink and translucent.

Now, add the ground spices, tomato ketchup and peanut butter. Stir to combine.

To the pan, add the vegetables and drained chickpeas. Stir well to make sure that the spices coat the veggies and chickpeas completely.

Add 3 cups boiling hot water and stir well.

Next, add 1.5 cups coconut milk, reduce the heat to the lowest and allow the mixture to come to a boil. This takes anywhere

When the mixture comes to a boil, add the pasta and cook for 9 mins or for as long as the package recommends.

Stir the pasta for a few times in between, to ensure that it doesn't stick to the bottom.

Check if the pasta is cooked after 9 mins. If it is not done, continue to cook for 2 mins longer.

When done, finish with a garnish of finely chopped cilantro and a squeeze of lemon juice.

One pot curry pasta(stovetop)

This warming vegan Sardinian fregola (fregula) with chickpeas is a nutritious and delicious slightly spicy pasta soup recipe. Perfect Italian cold weather comfort food this Sardinian version of pasta e ceci is a one pot meal that&#39;s easy to make. Add spinach for more fiber or pancetta/guanciale for a non-vegetarian version.

Sardinian fregola with chickpeas (pasta e ceci)

300 g fregola (10-11 oz) (or Israeli couscous)

350 g chickpeas (12 oz)

onion

garlic

celery (finely chopped)

500 g tomato passata (17floz)

cherry tomatoes

extra virgin olive oil.

500 ml vegetable stock (16floz)

salt (to taste)

black pepper (to taste)

parsley (chopped)

½ fresh peperoncino (red chili pepper) (chopped (optional) or red chili flakes)

Put the dried chickpeas to soak in water overnight. In the morning, drain the chickpeas and cover with fresh water. Add salt and bring to a boil.  Lower the heat and simmer until ready about 1 hour depending on the size and age of the chickpeas. You can also cook the chickpeas in the pressure cooker for about 20 minutes. Once cooked drain the chickpeas.

If using dried chickpeas

Chop the peeled onion, peeled garlic and celery finely and sauté together in a pan with extra virgin olive oil and the chopped peperoncino for about 5-7 minutes.

Add the halved cherry tomatoes and cook for a couple of minutes till they start to soften. Add the tomato passata, season with salt and cook for 10 minutes.

Add a little stock and the fregola and cook for about 5 minutes, stirring to combine.

Cook everything together slowly for 15-20 minutes stirring all the time and adding the stock little by little. (The same way as making risotto).

Once the fregola is just about al dente, add the drained cooked chickpeas to the sauce. (or rinsed canned chickpeas). Cook until the chickpeas are heated through.  Sprinkle with chopped fresh parsley.

Serve immediately with more chopped parsley and some crusty bread.

Make the soup

From pesto and primavera to Mediterranean one-pot dishes, these chickpea pasta recipes are the ultimate comforting meals for vegetarians on a budget. 

10 Best Chickpea Pasta Recipe Collection

Chickpea Pasta With Spinach

Chickpea Pasta With Lemon Parsley Pesto

Chickpea Pasta With Garlic and Herbs

Chickpea Pasta Primavera

Roasted Red Pepper Chickpea Pasta

One-Pot Vegan Chickpea Pasta

Spicy Tomato Chickpea Pasta

Mediterranean Chickpea Pasta Bake

Chickpea Pasta With Almonds and Parmesan

Mediterranean Chickpea Pasta Salad

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious chickpea pasta recipe in 30 minutes or less!

One of Italy’s favorite comfort food dishes, pasta e ceci is easy to make, hearty and healthful and full of robust flavor. Serve it as a first course, or as a main course for a nutritious weeknight dinner.

Pasta e Ceci (Pasta with Chickpeas)

extra-virgin olive oil, (plus more for garnish)

garlic cloves, (lightly crushed)

carrot, (finely diced)

celery stalk, (finely diced)

onion, (finely diced)

chili pepper ((or a generous pinch of red pepper flakes))

can chickpeas in their liquid ((or 2 cups cooked chickpeas and their cooking liquid))

water, (vegetable, or chicken broth)

Kosher salt

ditalini pasta ((or small, short pasta of your choice))

Sauté the vegetables. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium. Once shimmering, stir in the garlic, carrot, celery, and onion. Cook on medium to medium-low to avoid scorching the onion and garlic until softened, about 6 minutes. Stir in the rosemary and chili pepper or red pepper flakes and cook for another 2 minutes to blend the flavors.

Simmer the chickpeas. Stir in the chickpeas, along with a ladleful of their cooking broth (or the liquid from the can). Stir in the tomatoes and bring to a simmer, then cover partially and simmer until the liquid is slightly reduced to a saucy consistency, about 5 minutes. Lower the heat if necessary to prevent burning.

Make the broth. Add 6 cups of liquid–this can be water, broth, chickpea cooking liquid, or a combination. Add the parmesan rind and season with a pinch or two of salt. Bring to a simmer and cook until the vegetables are completely soft and the parmesan rind has softened about 20 minutes.

Add the pasta. Stir in the pasta and boil gently for about 15 minutes, until the pasta is just tender. Taste and adjust the seasoning with salt, if needed. Ladle the soup into bowls and drizzle your best olive oil over each serving. Serve with grated parmesan cheese.

Very tasty. Used dried chick peas cooked in rice cooker and the leftover water. Fresh frozen rosemary twig taken out at the end was fantastic. Used the whole box of dilatini to make sure to get one more lunch out of it. Don't miss meat at all. Very filling. Great use of pantry staples

This recipe was SO delicious! I didn’t have Parmesan on hand, so went without, and it was glorious even without it! Thank you so much for this recipe. My family loved it and I’ll definitely be making it again!

I really loved this! I was surprised how good the leftovers were too! Will be making again!

This was good, but much soupier than the picture would indicate.  I will reduce liquid by 1-2 cups to get more of a stew next time.  The rosemary added an interesting, subtle flavor.

Just made the Pasta e Ceci and it is delicous .  Fresh Rosemary is incredible in this soup.  delicious!!

https://content.jwplatform.com/videos/AXDT6bYE.mp4

Pasta e ceci, or pasta and chickpeas, is a nutritious and comforting Italian dinner recipe made with rosemary, carrots, celery, and chickpeas.

Pasta e Ceci - Website Video .mp4

Whip up a creamy, velvety chickpea pasta for your next weekday dinner! Made with linguine, pan-roasted chickpeas, garlic, and creamy coconut milk. This recipe is 100% dairy-free, vegan, and can be made gluten-free.

Vegan Creamy Chickpea Pasta with Spinach

Salt

linguine

cannned chickpeas (drained, rinsed, pat-dried)

Black pepper

baby spinach

full-fat coconut milk

yeast

cornstarch

dried pasley (plus more to garnish)

pasta water

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. 

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. 

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. 

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. 

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. 

Serve and garnish with additional dried parsley.

Delicious! I omitted the nutritional yeast and coconut milk but used chickpea linguine and roasted the chickpeas. Definitely adding this dish to my diet!

This recipe was exactly what I was looking for, a delicious creamy pasta with no dairy. Thank you for sharing!

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The most viewed pasta with chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed pasta with chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine