Menu Enter a recipe name, ingredient, keyword...

Pasta with Chickpea-Tomatoe Pasta


Soak beans for a quicker meals
Step 1 Soaking
Overnight method: Sort the beans discarding any debris, and rinse. Place in a large bowl, and cover with double the amount of water. Cover bowl, and let beans soak over night, or for at least 8 hours.
Quick soak method: Sort the beans, discarding any debris, and rinse. In a large pot combine beans with double the amount of water. Bring to a boil and cook for 3 minutes Cover and let soak 1 hour.

Step 2: Cooking
Drain the soaked beans and transfer to a heavy pot. Cover with water by 2 inches. Bring to a boil; reduce to a simmer, cover partially and cook until tender, about 1 to 2 hours. Note: dried beans double in volume when cooked, so 1 cup dred beans will yield 2 cups cooked beans.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 T olive oil
  • 2 garlic cloves, minced
  • 1/4 t red pepper flakes
  • 3 cups cooked chickpeas
  • coarse salt
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1 sprig fresh basil, plus torn leaves for garnish
  • 12 ounces medium past a shells
  • grated parmesan, for serving


Servings 4


Step 1

In medium saucepan heat oil over medium heat. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add tomatoes and broth, and bring to a boil. Reduce to a simmer and cook until sauce has reduced slightly, about 20 minutes. Add basil and cook 5 minutes more, Remove basil. While sauce is cooking cook pasta in a large pot of boiling salted water until aldente; drain pasta and return to pot.

Add sause to pasta and toss. Serve with Parmesan and garnish with torn basil.

You'll also love

Review this recipe

ROASTED CHICKPEAS Chickpeas Corn and Red Pepper Salad