One-Pot Pasta with Chickpeas

Name: One-Pot Pasta with Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Chickpeas 2 (14-oz) cans; Pasta ½ lb; Vegetable broth 4 cups; Olive oil 1 tbsp; Carrots 2; Celery 1 rib; Onion 1; Potatoes 1; Garlic 1 clove; Rosemary 1 sprig; Fine Salt; Black pepper

delicious Italian pasta dish

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30m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	2 (14-oz) cans Chickpeas drained
	½ lb Pasta short pasta shapes
	4 cups Vegetable broth plus more if needed
	1 tbsp Olive oil plus more for drizzling
	2 Carrots diced
	1 rib Celery diced
	1 Onion medium-sized, diced
	1 Potatoes medium-sized, cubed
	1 clove Garlic diced
	1 sprig Rosemary
	Fine Salt according to taste
	Black pepper to taste

Nutritional information

443

Calories

Fat

77g

Carbohydrates

18g

Protein

12g

Fiber

34mg

Sodium

Cuisine:

Italian Recipes

One-Pot Pasta with Chickpeas recipe

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:

Ingridiens for One-Pot Pasta with Chickpeas

Steps to make One-Pot Pasta with Chickpeas

1

Sauté onion, carrot, celery, and rosemary

5

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.
2

Add garlic

1

Add 1 diced clove of garlic, and stir while cooking for 30 seconds.
3

Add chickpeas and potato

1

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.
4

Pour in broth and cook

10

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.
5

Blend

2

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.
6

Bring to boil and add pasta

1

Bring the sauce to a light boil and add the dried pasta.
7

Cook pasta in the sauce

10

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.
8

Serve

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.

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!