Chickpea Pasta Recipe
This recipe for Chickpea Pasta with Garlic and Herbs is quick and easy to make, budget-friendly, kid-friendly, and vegan.
Servings: 3 people
Calories: 498kcal
Ingredients
- 2 teaspoons olive oil
- 15 ounces chickpeas canned, drained and rinsed
- 2 tablespoons vegan butter or olive oil (optional)
- 3 large garlic cloves sliced
- ¼ cup chopped fresh parsley
- 2 ½ tablespoons chopped fresh herbs oregano, thyme, and rosemary
- ½ teaspoon red chili flakes or to taste
- 8 ounces dry spaghetti or pasta of choice
- ¼ cup nutritional yeast or to taste
- Salt and freshly ground black pepper to taste
Instructions
- For Pasta: Bring a large pot of salted water to a boil for the pasta.
- Sauté Chickpeas: Heat the olive oil in a large skillet over medium-high heat. Sauté the chickpeas for about 7 minutes, or until golden brown and crispy. Transfer to a medium bowl and set aside.
- Spices & Aromatics: Heat the vegan butter in the skillet over medium-high heat until it is just melted. Add the garlic, parsley, fresh herbs, and red chili flakes. (Add one tablespoon more vegan butter as needed.) Cook for 1 to 2 minutes until the parsley is just wilted and the garlic is fragrant. Remove from the heat and set aside.
- Cook the pasta until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and transfer to a large bowl.
- Mix & Season: Add the fresh herb mixture to the pasta and mix to combine. Add the chickpeas, and nutritional yeast. Use a pair of tongs to incorporate the ingredients. Add the desired amount of reserved pasta water to loosen the pasta. Add salt and freshly ground black pepper.
Notes
- Most combinations of fresh herbs can be used. Just stick to the quantity in the recipe.
- The nutritional yeast can be substituted for vegan parmesan.
- This dish can be reheated. Reserve the remaining pasta cooking water and add the desired amount to the saucepan when reheating. Continue to heat until most of the water has evaporated.
- For Oil-Free: Skip the olive oil and vegan butter. Roast the chickpeas tossed in spices (paprika, garlic powder, salt, and pepper) and a drizzle of lemon juice. Add the garlic, parsley, fresh herbs, and red chili flakes to a splash of pasta cooking water or vegetable broth in the skillet over medium-high heat. Cook 1 to 2 minutes until the parsley is wilted and the garlic is fragrant.
Nutrition
Calories: 498kcal | Carbohydrates: 82g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 83mg | Potassium: 542mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1180IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 6mg
