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Pasta and chickpeas in tomato sauce in blue skillet.

Chickpea Pasta Recipe

When there's not much in the fridge and you have chickpeas and pasta handy in the pantry, you can have Pasta with Chickpeas in Tomato Sauce ready in 30 minutes. Delicious, comforting and healthy!
Course Main Course
Cuisine Italian
Keyword pasta with chickpeas, pasta e ceci
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 616kcal


  • 4 tbsp olive oil
  • 1 tsp paprika
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 32 oz canned chickpeas (3 1/2 cups) drained and rinsed
  • 2 cups tomato passata (tomato purée)
  • 3/4 cups water can be replaced with vegetable or chicken stock
  • 1 bay leaf
  • 250 grams pasta about 1/2 lb, any medium length pasta such as penne, rigatoni, fusilli, cavatelli
  • salt and pepper to taste

For serving

  • handful fresh chopped parsley
  • freshly grated Parmigiano cheese


  • In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
  • Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
  • Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
  • Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
  • Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.



  • Replace canned chickpeas with dry chickpeas which have been soaked overnight and boiled the following day until tender. Use about 3 12 cups of cooked chickpeas to replace a can.
  • Any variety of medium length pasta shapes work well in this recipe including: rigatoni; penne; fusilli; cavatelli.
  • Keep leftovers in the refrigerator for up to 3 days.
  • Please note that the nutritional information provided may vary according to exact portion size and ingredients used.


Calories: 616kcal | Carbohydrates: 91g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Sodium: 675mg | Potassium: 1078mg | Fiber: 15g | Sugar: 9g | Vitamin A: 948IU | Vitamin C: 16mg | Calcium: 123mg | Iron: 6mg