Easy Tomato Chickpea Pasta
The easiest recipe for tomato chickpea pasta! Perfect for a weeknight dinner. Plus I’ll show you a few tricks to make sure it taste as good as regular pasta.
Servings: 1 serving
Calories: 564kcal
Ingredients
- 1 cup your favourite pasta sauce I used my homemade creamy garlic tomato sauce
- 3 to 4 ounces dry chickpea pasta such as Banza or Chickapea
- 3 cups water
- 1 teaspoon salt
- ¼ cup grated parmesan or grana padano cheese
Instructions
- Add 3 to 4 ounces dry chickpea pasta, 3 cups water, and 1 teaspoon salt to a stockpot. Cover and bring to a simmer over high heat.
- As soon as the water starts to bubble, take off the lid (to prevent the pasta from boiling over). Simmer for 9 minutes, stirring every few minutes to avoid foaming over.
- Optional: Add a handful of spinach or broccoli in the last few minutes of cooking.
- Drain the cooked pasta and vegetables, then return to the pot. Pour over 1 cup your favourite pasta sauce.
- Top with ¼ cup grated parmesan or grana padano cheese and serve.
Nutrition
Calories: 564kcal | Carbohydrates: 56g | Protein: 30g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 2985mg | Potassium: 190mg | Fiber: 13g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 4mg | Calcium: 344mg | Iron: 9mg