Recipe for Pasta with Chickpeas

This Pasta with Chickpeas Recipe uses pantry staples like canned chickpeas, orecchiette pasta, tomatoes, and basic aromatics like onion, carrots, and celery. Enjoy this simple Italian Pasta with Chickpeas with fresh bread and a light tomato salad, which is easily modifiable and ready in less than an hour.

(or chickpea pasta) occurs in an infinite number of variations. There are variations with and without tomatoes, some with a thick sauce and others with a thin broth. Others are flavored with pancetta or bacon (like this one), some with a combination of finely minced veggies, some with both, and some with none.

The only two requirements for this classic Italian dish? Pasta with chickpeas

This spaghetti with chickpeas isn’t exactly light, but it’s a great way to warm yourself during the harsh winter months. It’s nutrient-dense, low in fat, and packed with protein, fiber, and carbs, making it ideal for marathon training.

White bowl topped with grated parmesan cheese and fresh parsley and filled with pasta and chickpeas.
Pasta with Chickpeas Recipe Ingredients
This hearty spaghetti with chickpeas requires the following ingredients:

Pancetta – Pancetta is salt-cured hog belly meat.

After blending the pancetta into a thick and choppy paste in a small food processor, it is simmered low and slow with the onions, carrots, and celery, providing an extra underlying layer of flavor to the sauce. If preferred, replace the pancetta with a couple of pieces of bacon.
The Soffrito consists of onion, carrots, and celery. These veggies are cooked slowly and provide a lot of sweet and salty nuances to the dish’s overall taste.
Garlic – minced fresh garlic
Tomatoes – For this pasta and chickpeas dish, I knew I wanted a rich tomato sauce.

This means tomato paste, canned stewed tomatoes, and fresh tomatoes for this dish. If you don’t have any fresh tomatoes, that’s OK! Leave them out and replace with a small can of chopped tomatoes. Alternatively, if you like a thinner sauce, leave off the tomato paste.
I used fresh minced rosemary and thyme as herbs. You may also use 1-2 tablespoons of dry Italian spice instead of fresh herbs.
Canned chickpeas – Some people prepare Pasta e Cici with dry chickpeas, while others use canned chickpeas.

Always one to save time in the kitchen, I use canned chickpeas that have been thoroughly washed and drained.
I used orecchiette because I had approximately half a box left over from another recipe. Ditalini and orzo are two more small pastas that work well in this recipe.
Garnish with fresh lemon juice and Parmesan.

First, chop and sauté the onions. In a large Dutch oven placed over medium heat, combine the olive oil and onions. Cook the onions for 6-8 minutes, stirring often.

While the onions are cooking, in a small food processor, grind the pancetta into a thick paste, scraping down the sides as needed. Transfer the pancetta to a small platter and set aside. Add the carrots and celery and pulse until finely chopped. Transfer the diced carrot and celery to the same bowl with the pancetta. Place aside.
You may prepare the carrots and celery in a variety of ways. Normally, I cut them finely, but for this recipe, I elected to save time by chopping the carrots and celery in the same food processor that chopped the pancetta. You may do the same thing, or you can chop them by hand.

Pasta stuffed with chickpeas

This Pasta with Chickpeas Recipe uses pantry staples like canned chickpeas, orecchiette pasta, tomatoes, and basic aromatics like onion, carrots, and celery. Enjoy this simple Italian Pasta with Chickpeas with fresh bread and a light tomato salad, which is easily modifiable and ready in less than an hour.

INGREDIENTS

2 tablespoons olive oil

1 big minced onion

2 oz. pancetta (roughly diced)

2 carrots, peeled and cut into 1/2-inch cubes

1 celery rib, cut into 1/2-inch pieces

6 minced garlic cloves

2 teaspoon tomato paste

1 can (28 oz.) whole peeled tomatoes, smashed with your hands
2 big cored and chopped tomatoes
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 (15 oz.) cans chickpeas, washed and drained
8 oz orecchiette, cooked till al dente
1 1/2 cup water (or low-sodium broth)
season with salt and pepper to taste
1 lemon, juiced, grated parmesan cheese, to serve
for serving, fresh chopped parsley

INSTRUCTIONS

Cook the onions. In a large Dutch oven placed over medium heat, combine the olive oil and onions. Cook the onions for 6-8 minutes, stirring often.
Make the pancetta.

Meanwhile, while the onions are cooking, place the pancetta in a small food processor and pulse until it is crushed into a thick paste, scraping down the sides as necessary. Transfer the pancetta to a small platter and set aside. Add the carrots and celery and pulse until finely chopped. Transfer the diced carrot and celery to the same bowl with the pancetta. Place aside.
Mix in the garlic and pancetta. When the onions are soft and transparent, stir in the minced garlic and pancetta combination. To mix, integrate everything thoroughly. Cook, stirring often, for another 5-7 minutes.
Combine the tomato paste and tomatoes in a mixing bowl.

To begin, stir in the tomato paste and fully blend. Before adding the bottled stewed tomatoes and fresh tomatoes, cook for 1-2 minutes. Bring to a low boil.
Combine the fresh herbs, chickpeas, and broth in a mixing bowl. To the saucepan, add the fresh minced rosemary, thyme, drained and rinsed chickpeas, and water (or low-sodium broth). Mix thoroughly and season to taste with salt and pepper. Cover with a cover and cook on a low heat for about 20 minutes.

Prepare the spaghetti. Cook the pasta according to package directions while the sauce simmers. Cook until the pasta is al dente, then drain (reserving 1 cup of leftover pasta water).
To the saucepan, add the cooked pasta, lemon juice, and parmesan. To mix, integrate everything thoroughly. Season with salt and pepper to taste, then top with fresh chopped parsley if preferred.
INFORMATION ON NUTRITION
Calories: 238.8kcal | Carbohydrates: 39.38g | Protein: 8.12g | Fat: 6.03g | Saturated Fat: 1.61g | Cholesterol: 6.24mg | Sodium: 127.82mg | Potassium: 524.29mg | Fiber: 4.03g | Sugar: 6.46g