Best 6 Pasta With Chickpea Sauce Recipes

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Embark on a culinary journey with our tantalizing pasta with chickpea sauce, a symphony of flavors that will delight your taste buds. This delectable dish combines the hearty goodness of chickpeas with the vibrant flavors of cherry tomatoes, garlic, and fresh herbs, creating a rich and satisfying sauce that perfectly complements the al dente pasta. Dive into the depths of this culinary masterpiece as we unveil two captivating recipes: one that caters to vegan and gluten-free preferences, and the other that tantalizes with its creamy and comforting texture. Get ready to tantalize your taste buds and elevate your pasta game with this extraordinary chickpea sauce sensation.

Here are our top 6 tried and tested recipes!

CHICKPEA PASTA RECIPE



Chickpea Pasta Recipe image

Make this easy recipe for pasta in a rich, flavorful chickpea sauce topped with cumin-dusted crispy chickpeas.

Provided by Anita Schecter

Categories     Dinner     Entree     Pasta

Time 30m

Yield 4

Number Of Ingredients 11

1/2 pound angel hair pasta
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon garlic powder
Ground black pepper to taste
Pinch of red pepper flakes (optional)
1 can (approximately 15 ounces) chickpeas, rinsed and drained
1 tablespoons chopped parsley
Squeeze of fresh lemon juice

Steps:

  • Rinse and drain the chickpeas. Set aside.
  • Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning.
  • Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender.
  • Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine.
  • Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed.
  • Pour the chickpea sauce over the pasta and stir in the parsley. Top with a squeeze of fresh lemon juice, and serve hot.

Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 1 g, Sodium 91 mg, Sugar 7 g, Fat 10 g, ServingSize 4 Servings, UnsaturatedFat 0 g

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary image

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

Steps:

  • Bring a large pot of salted water to a boil over high.
  • In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
  • Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
  • Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
  • Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

PASTA WITH CHICKPEA-TOMATO SAUCE



Pasta with Chickpea-Tomato Sauce image

Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving

Steps:

  • In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
  • While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  • Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Nutrition Facts : Calories 594 g, Fat 8 g, Fiber 15 g, Protein 26 g

LEMONY PASTA WITH CHICKPEAS AND PARSLEY



Lemony Pasta With Chickpeas and Parsley image

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.

Provided by Melissa Clark

Categories     dinner, easy, for two, quick, weekday, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 14

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

Steps:

  • Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
  • While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
  • Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
  • Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams

PASTA WITH CHICKPEA SAUCE



Pasta With Chickpea Sauce image

This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.

Provided by Chef Kate

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
1 dried chili
2 garlic cloves, chopped
1 onion, minced
1 tablespoon Italian parsley, minced
12 basil leaves, torn
1 bay leaf
3 tomatoes, peeled, seeded and chopped (or 1 and 1/2 cups of canned diced tomatoes)
salt & freshly ground black pepper
1 lb pasta, cooked al dente (1/4 cup of pasta cooking water reserved)

Steps:

  • Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
  • Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
  • Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
  • Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
  • Add water if liquid reduces too much.
  • Discard the bay leaf.
  • When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
  • Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
  • Serve and pass parmigiana and the grater.

PASTA WITH CHICKPEAS AND GARLIC SAUCE



Pasta With Chickpeas and Garlic Sauce image

Make and share this Pasta With Chickpeas and Garlic Sauce recipe from Food.com.

Provided by smiles4u

Categories     Pasta Shells

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
2 garlic cloves, crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 1/2 cups uncooked medium pasta shells (about 6 ounces)
1/2 cup halved grape tomatoes
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded parmigiano-reggiano cheese

Steps:

  • Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
  • While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
  • Place chickpea mixture in a food processor and process until smooth.
  • Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
  • Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 288, Fat 5, SaturatedFat 1.2, Cholesterol 2.7, Sodium 712.5, Carbohydrate 49.8, Fiber 6, Sugar 1.5, Protein 11.2

Tips:

  • To save time, use canned chickpeas instead of dried. Just be sure to rinse and drain them well before using.
  • If you don't have vegetable broth, you can use water instead. Just add a little extra salt to taste.
  • Feel free to add other vegetables to the sauce, such as chopped carrots, celery, or zucchini.
  • If you want a creamier sauce, you can add a splash of milk or cream.
  • Serve the pasta with a sprinkle of grated Parmesan cheese and some chopped fresh herbs, such as basil or parsley.

Conclusion:

This pasta with chickpea sauce is a delicious and easy-to-make vegan dish that is perfect for busy weeknights. The sauce is creamy and flavorful, and the chickpeas add a boost of protein and fiber. Serve this pasta with a side salad or some crusty bread for a complete meal.

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