Spaghetti with chickpeas is an easy, hearty vegetarian pasta recipe you can make any night of the week. This homemade chickpea tomato sauce with pasta comes together in just 20 minutes.
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My family loves pasta, but it can be tough to find a vegetarian pasta recipe that still delivers on protein. That's why we're going to add chickpeas to our pasta!
Spaghetti is one of the easiest, most beloved pasta shapes, and it pairs perfectly with this homemade sauce that uses a combination of tomatoes, chickpeas, and spices. It's ready in just 20 minutes, so you can have a wholesome, well balanced meal on the table on even your busiest nights.
Ingredients
- Spaghetti
- Extra virgin olive oil
- Garlic cloves
- Red pepper flakes
- Canned chickpeas
- Dried thyme
- Salt and black pepper
- Dry white wine or chicken stock
- Crushed tomatoes
- Fresh flat-leaf parsley
- Grated Parmesan cheese
How to make spaghetti with chickpeas
- Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
- Place the chickpeas in a food processor and pulse to a fine chop. Set aside.
- While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
- Add the chickpeas and season them with the thyme, salt, and pepper. Cook, stirring occasionally, for 3 or 4 minutes.
- Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes.
- Drain the pasta and toss with the sauce. Top the pasta with parsley and grated cheese.
Top tips
Finding the perfect texture
Chopping the chickpeas in a food processor makes it quick and easy, but you'll want to keep a close eye on it to make sure you get the texture you want. I like to get a fine chop on the chickpeas, but you may prefer larger pieces or a smoother puree. Whatever texture you prefer will work just fine in this recipe.
White wine vs vegetable stock
You can add either white wine or vegetable stock to this recipe, depending on your flavor preference and whether or not you are comfortable cooking with alcohol. I usually grab a pinot grigio for cooking, but any white wine will do.
How to store pasta with garbanzo beans
Leftovers can be kept covered in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat individual portions in the microwave until warm.
This recipe has a tendency to dry out a bit as the pasta absorbs the sauce in the refrigerator. If this is a problem, add a little water, olive oil, or extra marinara when reheating.
Tips for customizing pasta with chickpeas
- If you don't like the chickpea bits, let them turn into a paste in the food processor so they'll blend better with the tomatoes
- If you don't have a food processor or don't want to clean it, chop the chickpeas by hand or leave them whole
- Add your favorite spices such as oregano or basil
- Increase the spice level by adding more crushed red pepper flakes
- Make it vegan by leaving off the cheese
FAQ
Yes, chickpeas are another name for garbanzo beans. You can use either in this recipe.
Real parmesan cheese is not vegetarian because it is made with vegetable rennet. If this is important to you, look for a cheese made with vegetable rennet.
Yes, just swap the pasta for a gluten free variety and everything else is naturally gluten free.
More vegetarian pasta recipes
- Halloumi Stroganoff
- Baked Spinach and Cheese Manicotti
- Pan Fried Butternut Squash Pasta
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Spaghetti alla Ceci
Ingredients
- 1 pound spaghetti
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, finely chopped
- ¼ teaspoon red pepper flakes
- 14 ounces canned chickpeas, (garbanzo beans), rinsed and drained
- ½ teaspoon dried thyme
- Salt and black pepper
- ½ cup dry white wine or chicken stock
- 1 14 ounce can crushed tomatoes
- A handful of fresh flat-leaf parsley, finely chopped
- Grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
- Place the chickpeas in a food processor and pulse to a fine chop. Set aside.
- While the spaghetti cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
- Add the chickpeas and season them with the thyme, salt, and pepper. Cook, stirring occasionally, for 3 or 4 minutes.
- Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes.
- Drain the pasta and toss with the sauce. Top the pasta with parsley and grated cheese.
Notes
Tips for customizing pasta with chickpeas
- If you don't like the chickpea bits, let them turn into a paste in the food processor so they'll blend better with the tomatoes
- If you don't have a food processor or don't want to clean it, chop the chickpeas by hand or leave them whole
- Add your favorite spices such as oregano, or basil
- Increase the spice level by adding more crushed red pepper flakes
- Make it vegan by leaving off the cheese
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