Chickpeas And Pasta
Creamy chickpeas and pasta combined with tomatoes and herbs create a hearty, flavorful dish perfect for weeknight dinners and vegetarian meals alike.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1/2 c. chopped onion ⓘ
- 1 garlic clove, crushed ⓘ
- 1 (19 oz.) can chickpeas, rinsed and drained ⓘ
- 1 tsp. fresh oregano or 1/4 tsp. dried ⓘ
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper ⓘ
- 1 bay leaf ⓘ
- 1 (28 oz.) can no salt added Italian style plum tomatoes with the juice ⓘ
- 2 c. elbow macaroni or small tubular pasta ⓘ
- 1 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Heat oil in a large skillet over medium heat.
- Add chopped onion and cook until tender, about 3 to 5 minutes.
- Add crushed garlic and cook for 1 minute more.
- Stir in chickpeas, oregano, black pepper, crushed red pepper, and bay leaf.
- Cook, stirring and crushing half the chickpeas with the back of a spoon, until heated through, about 5 minutes.
- Add tomatoes with juice and bring to a boil over medium-high heat.
- Break up tomatoes with the side of a spoon and reduce heat to medium-low.
- Cover and simmer for 10 minutes.
Tips & Substitutions
For added richness, consider using vegetable broth instead of water when cooking the pasta. If you prefer a creamier texture, stir in a splash of cream or a dollop of Greek yogurt before serving. Fresh herbs like cilantro or parsley can also enhance the flavor. For a protein boost, try adding some cooked chicken or sausage.
Serving Suggestions
Serve this dish with a side of crusty bread or a fresh salad, like Mandarin Orange And Artichoke Salad, to balance the flavors. A sprinkle of extra Parmesan on top can elevate the dish further. This hearty meal is perfect for a cozy weeknight dinner and pairs well with Mediterranean recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth to prevent sticking. You can also microwave individual portions, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chickpeas And Pasta contains roughly 1557 calories, with 14g protein, 66g carbohydrates, and 141g fat. It is an excellent source of vitamin C (40% of the Daily Value), iron (38% of the Daily Value), and protein (29% of the Daily Value). Note that it is relatively high in sodium, at 2185mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Soak them overnight and cook them until tender before adding them to the recipe. Just remember to adjust the cooking time accordingly, as dried chickpeas will take longer to cook than canned.
What alternative pasta can I use?
You can substitute elbow macaroni with any small tubular pasta, such as ditalini or radiatori. If you're looking for a gluten-free option, try chickpea pasta or quinoa pasta, which will complement the dish's flavors well.
How can I make this dish spicier?
To increase the heat, add more crushed red pepper or incorporate diced jalapeños or serrano peppers when cooking the onions. You can also serve it with a drizzle of hot sauce on top for an extra kick!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).