Main Dishes
Chickpea Pasta
Prep
10 minutes
Cook
30 minutes
Yield
4
This protein-rich 💪 chickpea pasta recipe combines chickpeas, tender kale and aromatic spices in a hearty sauce that's ready in just 30 minutes. The perfect quick dinner that doesn't compromise on nutrition or flavor.
Okay, pasta lovers – let me introduce you to your new obsession! As someone who believes healthy eating should never be boring, I’ve created this chickpea pasta recipe that’s about to rock your world. Packed with protein, loaded with greens, and absolutely bursting with flavor, this dish proves that nutritious can be absolutely delicious. Trust me, even the kale skeptics in your life will ask for seconds! The best part? It comes together in under 30 minutes because you know I’m all about making healthy cooking fit into your busy life. Get ready to add this protein-packed pasta to your weekly rotation – it’s about to become your new go-to when you need a quick, nourishing dinner that actually satisfies.
❤️ Why You’ll Love Chickpea Pasta Recipe
- Vegan: This chickpea pasta recipe is plant-based, dairy-free, and sugar-free. It’s healthy and inspired by my Greek Mama.
- Quick: This recipe will only take 30 minutes to make. It’s so easy I like to double the recipe and use it as meal prep for lunches for the week.
- Customizable: Switch up the greens, add your favorite veggies, or adjust the seasonings to make it your own. This recipe is as flexible as it is delicious.
🍲 Ingredients
Kale – Kale is a great source of vitamins A, C, K, and B. It also is loaded with alpha-linolenic acid which is an omega-3 fatty acid. What I love about kale is how versatile it is. You can blend it into sauces or dips, you can eat it in a salad, in pasta, or make it into chips, there are so many easy ways to incorporate it into your diet
Chickpeas – Chickpeas are packed with nutrients and are an excellent plant-based protein that can help keep you full. Chickpeas are also incredibly versatile. They can be made into dips like hummus, added to salads, baked into crispy salad toppers or snacks, or added into stews, soups, or curry. I love a protein-rich, healthy bean that can be used in so many ways
👩🍳 How to Make Chickpea Pasta Recipe
3. Season your onions and garlic with salt, pepper, cloves, cinnamon, and dried basil. Stir for about 1 minute, until fragrant.
4. Now add your chickpeas. Give them a good stir, and cover the pot for 5 minutes. Stir occasionally.
6. While the sauce is simmering, cook your pasta according to package directions. Drain pasta when done and add pasta back to pot. Add olive oil to keep the noodles from sticking
8. Top with vegan or regular shredded parmesan cheese
🪄 Tips and Tricks
- Sauce Consistency: For a thinner sauce, gradually add warm pasta water, starting with 1/4 cup at a time. This starchy water helps create a silky texture while maintaining flavor.
- Greens: While kale adds a hearty texture and holds up well during cooking, spinach makes a great substitute. Add spinach in the last 2-3 minutes to prevent overcooking and maintain nutrients.
- Protein: Enhance with your choice of protein – ground turkey or beef can be browned before adding sauce, or fold in shredded chicken at the end. For plant-based options, try TVP or extra chickpeas.
🗒 Substitutions
Don’t have every ingredient? Here’s how to make this chickpea pasta recipe work with what’s in your pantry:
- Pasta: Any pasta works well – try gluten-free, whole wheat, or legume-based varieties. Or try zucchini noodles for a low-carb alternative.
- Chickpeas: White beans or butter beans make great alternatives. For a higher protein version, use both chickpeas and white beans.
- Cheese: You can skip the cheese if you are dairy-free, or try vegan cheese or nutritional yeast for that cheesy flavor. For a dairy cheese alternative, any hard cheese can replace parmesan.
🗒 Best served with
👝 How to Store Leftovers
Store sauce and pasta separately for best results. Keep sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze sauce in portions for up to 2 months – thaw overnight in the fridge when ready to use. Reheat on the stovetop, adding a splash of water if needed to reach the desired consistency.
🤔 Common Questions
Chickpeas are really good for you and a great source of plant-based protein. They help with digestion, among so many other things. For an extra burst of nutrition, use chickpea pasta noodles instead of wheat.
No – chickpeas are actually legumes, like beans and lentils. This makes them an excellent source of plant-based protein and fiber, different from the carbohydrate profile you’d get from grains. This is why chickpea pasta offers more protein than traditional wheat pasta.
No – the carb content in pasta is too high for a ketogenic diet. For keto-friendly alternatives, try zucchini noodles or shirataki pasta.
Yes! The sauce actually develops an even better flavor overnight. Make it up to 2 days ahead and store it in the fridge. When ready to serve, reheat gently and toss with fresh pasta and kale.
Remove the tough stems and tear the leaves into bite-sized pieces. Add them to the sauce in the last 3-4 minutes of cooking. The residual heat will soften the kale while maintaining its nutrients and preventing it from becoming too chewy.
Chickpea Pasta
Ingredients
- 3/4 of a box of pasta
- 4 tbsp olive oil
- 1 white onion chopped
- 2 garlic cloves minced
- 19 oz chickpeas strained and washed
- 1 tsp salt
- 1 tbsp pepper
- 1 tsp garlic powder
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp dried basil
- 1 tbsp tomato paste
- 1 cup crushed tomatoes if it is not homemade make sure you buy good quality, without sugar
- 1 1/2 cups water
- 2 cup kale washed and chopped
- garnish with vegan or regular shredded parmesan cheese
Instructions
- Prepare all your vegetables and ingredients and have them organized and set aside.
- Into a medium sized pot add your olive oil, and heat it over medium-high heat.
- Add your onions and garlic, and pop that lid on the pot, decreas the temperature to medium and cook until fragrant and sofened, stirring often.
- Season your onions and garlic with the salt, pepper, cloves, cinnamon, and dried basil. Stir for about 1 minute, until fragrant.
- Now add your chickpeas. Give them a good stir, and cover the pot for 5 minutes. Stir occasionally.
- To the pot add in tomato paste, crushed tomatoes, and water. Stir and let this simmer on medium-low for 15 minutes until reduced and a bit of a thicker sauce.
- While the sauce is simmering, cook your pasta according to package directions. Drain pasta when done and add pasta back to pot. Add olive oil to keep the noodles from sticking.
- Check on your chickpea sauce mixture and if it is getting a bit thicker, and the chickpeas are soft then it is ready! Now stir in your chopped kale, and remove from heat.
- Top with vegan or regular shredded parmesan cheese.
honestly I was weirded out by the cloves and cinnamon at first but then my mom told me those spices actually help make the tomato sauce less acidic and taste more sweet…not bad!
making this recipe makde me feel like such a healthy person LOL I don’t usually eat kale but im trying to eat more green stuff and I love love loe pasta so whatthehell why not. I tried it and liked it a lot
cinnamon & cloves! weird and interesting but good! I tried it and I liked it!
yummy!!! Your recipes really inspire me to cook and try add diverse healthy meals to my diet!!
Hey hun!! thank you so much for the kind words. Makes me so happy to hear that I inspire you! I hope it all goes well, and would love to hear your feedback with how everything is going!! XXXX
Yum, I could just eat the chickpea kale tomato sauce by itself as a stew! Soooo good!!!
oh my!! how flattering! so glad you enjoyed it sweetie!