This Chickpea Pasta recipe is inspired by one of my favourite simple Italian pasta dishes, Pasta e Ceci. It is super warming and cosy - the ultimate bowl of comfort food. It is traditionally from Rome but, if you travel around Italy, you will find that each region makes it slightly differently. My version uses chopped tomatoes (for ease), includes anchovies for extra umami and is finished with lots of crispy sage for texture. The result? The most delicious bowl of pasta in a flavour-packed, umami-rich, garlicky-tomato and chickpea sauce - finished with crispy sage leaves and plenty of melting Parmesan. So good.
Like quite a few of my recipes, this Chickpea Pasta is super flexible so you can totally make it your own. Switch up the herbs, add extra veggies, increase the garlic, play around with the pasta - even vary the texture (depending on whether you prefer it brothy or creamy) by simmering the sauce for a little longer. The choice really is up to you! A note on the timings, this might not be as speedy as my Pasta al Pesto, but it is decidedly low effort - most of the time the ingredients are simmering away in the pan (did I mention it is all made in one pan?)...
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Why you will love this Chickpea Pasta recipe:
- It is super simple and made in one pan to reduce washing up.
- It is nutritious, nourishing and the epitome of comfort food.
- It uses affordable budget-friendly and accessible ingredients you probably already have to hand.
- You can personalise with different cheeses and more vegetables if you like.
- It is the perfect family friendly recipe that can easily be adapted for vegetarians and vegans.
- It is full of flavour and texture thanks to the salty anchovies, sweet tomatoes, creamy chickpeas, umami-rich Parmesan and crispy sage leaves.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Olive oil - this adds a mellow, fruity flavour to the base of the sauce.
Sage leaves - adding chopped sage leaves to the sauce gives a lovely flavour to this Chickpea Pasta. Frying them off for a garnish is the perfect way to add a bit of texture.
Soffritto - I use a mix of onion, carrot and celery which helps add flavour to the base of the sauce. You could swap the onion for shallots or red onions if that is what you have to hand.
Garlic - I use 3 garlic cloves as I like the garlic flavour to really come through. You can use more if you like a more intense garlic flavour.
Anchovies - these are like an ‘umami flavour bomb’. They will ‘melt’ into the sauce as it cooks, giving it the most delicious savoury, salty, rich flavour. If you want to keep this plant-based, you can leave them out.
Salt - I recommend Maldon Salt for the best flavour. Up the garlic flavour by using their garlic option or opt for their chilli one for a subtle heat.
Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.
Chopped tomatoes - I always have a tin in my larder as they are so versatile. Mutti are my favourite but they are expensive so you can also use whatever you normally buy.
Vegetable stock - you could use water but stock adds more flavour. Don’t panic, it doesn’t have to be homemade - a cube is absolutely fine!
Chickpeas - you can use tinned (as long as the total drained weight is the same), but I really recommend giving the jarred versions a go. I love the Bold Bean Co. as all their beans have the most delicious flavour and creamy texture.
Ditalini pasta - this is a small, tube-shaped pasta that is great in soups, salads, and pasta dishes. They look a bit like very short macaroni.
Parmesan - adding (a generous amount of) Parmesan gives a wonderful umami flavour to finish this Chickpea Pasta. You could also serve some through the sauce (or opt for a vegetarian alternative, if needed).
Extra virgin olive oil - opt for a good-quality Italian extra virgin olive oil (you can get some lovely oils from elsewhere in the Mediterranean, but I like to use an Italian one as this is a classic Italian dish). You could use regular olive oil, if wished, or a flavoured rapeseed oil like the ones from Borderfields.
Substitutions and Variations:
- Pasta - you could use any small pasta - macaroni or stellini are good substitutes. Orzo would also work well.
- Parmesan - Pecorino or any strong hard cheese works well - you could even use a mature Cheddar if that is what you have to hand. Opt for a vegetarian option if needed (I like Gran Moravia) or a vegan-friendly substitute if making for vegans.
- Garlic cloves - swap for garlic granules or garlic paste if you don’t have fresh. You could also add more if you prefer a stronger garlic flavour.
- Make it spicy - sometimes I add a sliced chilli (deseeded, if wished), pinch of dried chilli flakes, some smoked paprika or a little ‘Nduja to add a bit of heat/smokiness. A drizzle of chilli oil at the end is also delicious.
- Pesto - I love fresh pesto with pasta dishes - and this Chickpea Pasta is no exception. Simply drizzle a few teaspoons over the top of each bowl before serving for a delicious cheesy-garlicky-herby flavour.
- Extra veggies - you could add all sorts of veggies to this Chickpea Pasta. I often add a handful of spinach and let it wilt down - cavolo nero also works wells. You could also go down the ratatouille route and cook off diced courgettes and aubergines at the beginning - or add a handful of frozen peas or sweetcorn for the last couple of minutes that the pasta is cooking. If I have some leeks lying around, I will thinly slice and sweat them off at the beginning too.
- Herbs - I love the flavour of sage running through this Chickpea Pasta (and the delicious texture of the crispy sage garnish), you could use lots of different herbs. Some freshly plucked thyme, oregano or finely chopped rosemary is lovely in the sauce and if you prefer to skip the crispy fried sage leaves (optional but highly recommended), you could garnish with roughly chopped coriander or parsley, or some freshly snipped chives.
- Chicken - although this Chickpea Pasta isn’t quite vegetarian due to the Parmesan and anchovies, I have kept it predominantly plant-based. You could add some leftover roast chicken or shredded roasted chicken if you wanted to make it more substantial.
Cooking Tips:
- Starchy pasta water: by cooking the pasta in the sauce, you get the most deliciously creamy texture. Why? As the pasta cooks, it releases its starchy, helping it thicken and become super silky. You will see that pasta recipes often ask you to reserve some of the pasta water to add back into the sauce to help make it silky smooth and creamy. By cooking it all in one pan, we skip that step in this Chickpea Pasta recipe.
- Al dente pasta: you want the pasta to be firm and have some bite - not too hard or chalky (which means it is undercooked) or mushy (which means it is overcooked).
- Parmesan rind: for extra umami flavour, pop a leftover Parmesan rind in with the stock. It tastes so good. It will go very soft as it simmers away, so just remember to fish it out before serving.
- Jarred chickpeas: you could use tinned chickpeas if that is what you have to hand, but I really recommend investing in a jar from the Bold Bean Co. They are so incredibly creamy and packed full of flavour. Obviously I love them in this Chickpea Pasta, but they are tasty enough to eat straight from the jar.
- Blending the sauce: the trick is to blend half of the sauce, but keep some of it whole so you still have some texture. Take care as it will still be hot - you don’t want it splashing everywhere.
- Pangrattato: for a super easy way to add extra texture, sprinkle with crispy, herby golden fried breadcrumbs.
Frequently Asked Questions
I have opted for ditalini pasta which are small tubes with ridges along the sides. They are one of the most popular pastas for things like minestrone soup - but you could use any small pasta shape you have in your cupboard. Macaroni, stellini or tubetti would all work well.
Of course! It does already have a fair few veggies with the onion, celery and tomatoes, but this is a great one for clearing out the veg drawer. I often add a handful of spinach and let it wilt down - cavolo nero also works wells. You could also go down the ratatouille route and cook off diced courgettes and aubergines at the beginning - or add a handful of frozen peas or sweetcorn for the last couple of minutes that the pasta is cooking. A thinly sliced leek sweated off with the carrots is also lovely.
Both are delicious and found in so many Mediterranean recipes, however, they are slightly different. Olive oil is heated to extract the oil, whereas extra virgin olive oil is cold-pressed and unrefined, which gives it a stronger flavour and darker colour. It is best to cook with olive oil, then save the (more expensive) extra virgin olive oil for drizzling over soups, pastas, salads and pizzas, or serving with bread, as the flavours are strongest when served at room temperature.
Parmesan is a DOP, meaning its method and origins are protected so it must be made in a particular way in a particular place - which includes the addition of animal rennet (other cheeses with animal rennet include Grana Padano, Gruyère and Pecorino). It is always best to double check the ingredients of any cheese before serving it to vegetarians.
Other recipes you might enjoy:
Try my Trofie Pasta with Bursting Tomatoes, Chickpea and Mozzarella. It is so quick, simple and full of flavour thanks to the herby basil, juicy tomatoes and creamy mozzarella. Otherwise my Creamy Tuna Pasta is a great speedy option. My fragrant Tomato, Chickpea and Spinach Curry is not one to miss and is up there with one of my favourite vegan recipes - as is my Healthy One Pot Tomato and Chickpea Stew.
Made this recipe and loved it?
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PrintChickpea Pasta
This Chickpea Pasta is up there with one of the most cosy, comforting dishes you will ever make. Imagine a delicious bowl of pasta in a flavour-packed, umami-rich, garlicky-tomato and chickpea sauce - finished with crispy sage leaves and plenty of melting Parmesan. So good.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 1x
- Category: Easy Dinner Recipes
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 15g sage leaves, picked
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 2 sticks of celery, finely diced
- 3 garlic cloves, crushed
- 2 anchovies, chopped
- Salt and freshly ground black pepper
- 400g chopped tomatoes
- 500ml hot vegetable stock
- 1 x 700g jar chickpeas (drained weight 540g)
- 180g ditalini pasta
To serve:
- Parmesan, freshly grated
- Extra virgin olive oil, for drizzling
Instructions
- Heat 1 tablespoon of the oil in a large non-stick frying pan set over a medium-high heat. Add half the sage leaves and fry for a minute or so on each side - or until crispy. Remove from the pan, tip onto a plate and set aside. Finely chop the remaining half of the sage leaves.
- In the same pan, add the other tablespoon of oil, then the onion, carrot and celery. Fry over a medium heat for about 10-15 minutes, stirring often, until softened.
- Add the garlic and anchovies. Season with salt and freshly ground black pepper, then continue to fry for 5 minutes, stirring often.
- Add the finely chopped sage leaves to the pan and cook for another 5 minutes, stirring often.
- Add the chopped tomatoes and stock. Bring to a simmer and cook for 10 more minutes.
- Add the drained chickpeas, stir well, then simmer for 10 minutes on a low heat (at this point, the sauce should have reduced slightly).
- Remove from the heat and, using a hand-held stick blender, blitz half the sauce. Return to the heat and bring to the boil. Add the ditalini pasta, lower the heat slightly and cook according to packet instructions (or until al dente) - add a splash more water if needed to completely cover the pasta. Season to taste.
- Divide between two bowls, season with freshly ground black pepper and garnish with the crispy sage leaves. Sprinkle with freshly grated Parmesan and drizzle with extra virgin olive oil. Enjoy!
Notes
Make it plant-based: you can adapt this for vegetarians by skipping the anchovies and using a vegetarian-friendly Parmesan-style cheese like Gran Moravia. To make it vegan-friendly, opt for a vegan-friendly hard cheese.
Serving suggestion: this is delicious on its own or, for ultimate comfort, some garlic bread to mop up every last bit of the sauce.
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