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Italian

Pasta with Chickpeas and Tomato

A short pasta simmers with chickpeas in a garlicky tomato sauce until the noodles are tender and the pot is thick enough to eat with a spoon.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
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Bowl of short pasta with chickpeas in tomato sauce

Why you’ll love it

  • Chickpeas make a meatless pasta feel like dinner.
  • The pasta cooks in the sauce, so you need less pots.
  • Garlic and chili are the seasoning.
  • The cost stays low.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Warm the oil, garlic, and pepper flakes in a deep skillet for 1 minute, until the garlic is pale gold.

  2. 2

    Add the tomatoes, chickpeas, and salt. Simmer 4 minutes.

  3. 3

    Stir in the pasta and water.

  4. 4

    Simmer, stirring often, 10 to 12 minutes, until the pasta is tender and the sauce is thick.

  5. 5

    Fold in the parsley and serve.

Pro tips

  • Stir so the pasta does not stick to the bottom.
  • Add a splash of water if the pot looks dry before the pasta is cooked.
  • Taste for salt at the end. The pasta absorbs it.

Easy substitutions

Small pasta
Broken spaghetti
Chickpeas
White beans
Parsley
A spoon of pesto

Storage and reheating

Storage

Refrigerate up to 4 days. The pasta keeps absorbing sauce.

Reheating

Reheat with a splash of water until loose and hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
16 g
Carbs
64 g
Fat
11 g
Fiber
9 g

Budget friendly · Stovetop · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients