Pasta With Chickpeas


Pasta e ceci, an age-old Italian culinary masterpiece, brings together the timeless duo of pasta and chickpeas in a symphony of flavors. A one-pot wonder, this recipe promises not only a delectable dish but also a rich source of plant-based protein. As you explore the artistry of creating Pasta Harmony with Chickpeas, get ready to indulge in a culinary adventure that spans centuries.

Ingredients Needed:


Short pasta (ditali, orecchiette, shells)



Rosemary (fresh or dried)

Olive oil or extra virgin olive oil

Tomato paste

Potato (optional)

Parsley (optional)

Salt & pepper

How To Make:

Act 1: Soffritto Symphony

Begin by sautéing minced garlic and diced onions in the finest olive oil, setting the stage for the symphony of flavors to come.

Act 2: Chickpea Ballet

Enter the chickpeas, diced potatoes, rosemary, and tomato paste, gracefully dancing into the pot. Stir, and let the aromatic choreography unfold.

Act 3: Broth Ballet

As the crescendo builds, introduce the broth, salt, and pepper to the ensemble. Let it simmer for 10 minutes, creating a harmonious broth.

Act 4: Transformation

With the precision of a maestro, remove the rosemary, blend half of the chickpeas, or elegantly smash the potatoes, transforming the broth into a thicker, more enchanting consistency.

Act 5: Pasta Pas de Deux

Bring the composition to a boil, add the pasta, and let the culinary dance continue. Reduce the heat, allowing the pasta and chickpeas to twirl together in unison.

Finale: Flavor Crescendo

As the pasta reaches perfection, adjust the seasoning, and gracefully stir in a handful of chopped parsley. The performance concludes with a serving ensemble featuring freshly ground black pepper, a drizzle of extra virgin olive oil, and optional grated Parmesan cheese.

Pro Tips:

Start with a soffritto base, incorporating onions, garlic, and the option to elevate with diced carrots and celery for a more nuanced flavor profile.

Break free from tradition and cook pasta and chickpeas together, harmonizing their flavors in one pot.

Embrace the transformative power of pureed or smashed chickpeas and potatoes, adding texture and depth to the broth.

A small starchy potato introduces a delightful texture, elevating the overall composition.

Allow the stew to simmer, stirring often to ensure every ingredient contributes its essence to the culinary masterpiece.

Gradually add water if needed, ensuring the broth maintains its richness without becoming watery.


Are Chickpeas the Maestros of Nutrition?

Indeed, chickpeas take the lead in this culinary symphony, offering a nutrient-dense composition rich in protein and fiber. A study published in Nutrients attests that regular consumption of chickpeas leads to higher intakes of essential nutrients, including fiber, vitamins A, E, and C, folate, magnesium, potassium, iron, and antioxidants.

The Melody of Time: How Long Does the Dish Endure?

For those enchanted with leftovers, the Pasta Harmony with Chickpeas can be stored in the fridge for up to two days. However, be mindful that the pasta may absorb liquid over time. To revive its vibrancy, add up to 1 cup of water during reheating until it reaches the desired consistency.

Pasta With Chickpeas

Recipe by admin
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Course: Pasta


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Delight in Simplicity with Pasta and Chickpeas.


  • 1 Tbsp olive oil or extra virgin olive oil

  • 1 medium-sized onion, diced

  • 3 garlic cloves, minced or pressed

  • 2 cans (14oz/400gr each) chickpeas, drained

  • Medium-sized potato, cubed

  • 1 Tbsp tomato paste

  • 1 rosemary sprig (or ½ tsp dried rosemary)

  • 4 cups (960 ml) low-sodium vegetable broth (or water), use more if needed

  • 1 tsp fine salt

  • ⅛ tsp black pepper

  • ½ lb (8oz/220 grams) short pasta shapes

  • 2-3 Tbsp chopped parsley (optional)

  • To Serve (Optional):
  • Drizzle of extra virgin olive oil

  • Freshly ground black pepper

  • Grated Parmesan or Pecorino cheese


  • Heat the olive oil in a large Dutch oven or heavy-based pot over medium heat. Sauté diced onion and garlic until softened, around 5 minutes.
  • Add chickpeas, cubed potato, tomato paste, and rosemary. Stir to coat in flavor for about 1 minute.
  • Pour in vegetable broth or hot water, add salt, and pepper. Bring to a boil, cover the pot, and simmer for 10 minutes until the potatoes are tender.
  • Turn off the heat, remove the rosemary, and puree part of the chickpeas with an immersion blender. Alternatively, smash chickpeas and potatoes with the back of a spoon or masher.
  • Bring to a light boil, add the pasta, and let it simmer. Stir often until the pasta is tender but still firm to the bite. Adjust the seasoning as needed.
  • Stir in freshly chopped parsley, divide into bowls, and serve with a drizzle of olive oil, freshly ground black pepper, and grated Parmesan or Pecorino cheese if desired.


  • Adjust the liquid ratio based on the type of pasta and personal preference.
  • If an immersion blender is unavailable, puree a portion of chickpeas and broth in a blender.
  • When using regular broth, adjust seasoning at the end to account for its saltiness.
  • Serve immediately for optimal texture, thinning with broth or water if it thickens.
  • The chickpea soup, without pasta, can be frozen for up to 3 months. Add pasta upon reheating.
  • Nutritional values are estimates

Nutrition Facts

  • Calories: 472kcal
  • Carbohydrates: 83g
  • Protein: 19g
  • Fat: 8g
  • Sodium: 628mg
  • Potassium: 671mg
  • Fiber: 12g
  • Sugar: 9g
  • Calcium: 87mg
  • Iron: 5mg

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