I adore this delicious Italian classic One-Pot Pasta with Chickpeas or Pasta e Ceci as they say in Rome! This vegan pasta is creamy and delicious. It’s healthy too and takes just 30 minutes to prepare and cook.
Start by sauteing onion, carrot, celery, and rosemary to make the chickpea sauce. Add vegetable broth and simmer until softened. Blend about half of the mixture and return to the pan. Add pasta – I like to use small pasta like shells, orecchiette, or ditali. Cook while frequently stirring until tender. Serve drizzled with olive oil, freshly ground black pepper, and grated vegan cheese.
To make One-Pot Pasta with Chickpeas, you will need the following ingredients:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Sauté while stirring frequently for about 5 minutes.
Add 1 diced clove of garlic, and stir while cooking for 30 seconds.
Add 2 cans of chickpeas and 1 cubed potato to the pot. Season with a good pinch of salt and pepper. Cook while stirring for 1 minute.
Pour in 4 cups of vegetable broth. Increase the heat and bring the mixture to a boil. Cover the pot. Turn down the heat and simmer for 10 minutes. Turn the heat off and remove the rosemary.
Scoop out about 1½ cups of the chickpeas and some broth to a blender. Blend or puree using a stick blender until smooth. Return the blended mixture to the pot.
Bring the sauce to a light boil and add the dried pasta.
Reduce the heat and cook gently. Stir often, until the pasta is tender but still firm to the bite. If the sauce thickens too much, gradually add water or broth and thin to desired consistency.
Serve drizzled with extra olive oil. Season with freshly ground black pepper and grated vegan Parmesan cheese.
This One-Pot Pasta with Chickpeas is a tasty and simple dish the whole family will love! If you try this recipe, please come back to leave a review below to let me know what you think.
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