Print

Creamy Tomato Chickpea Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy tomato chickpea pasta is rich, comforting, and packed with hearty chickpeas in a velvety tomato sauce. It’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

  • 300g pasta of choice
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp chili flakes
  • 2 tbsp tomato paste
  • 1 400g can chopped tomatoes
  • 1 400g can chickpeas, drained and rinsed
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil, for serving

Instructions

  1. Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. Stir in the garlic and chili flakes, cooking for 1 minute until fragrant.
  4. Add the tomato paste and cook for another minute, stirring frequently.
  5. Pour in the chopped tomatoes and add the chickpeas, oregano, salt, and black pepper. Simmer for 10 minutes.
  6. Reduce the heat and stir in the heavy cream and parmesan cheese until the sauce becomes creamy.
  7. Add the cooked pasta to the skillet and toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
  8. Serve topped with fresh basil and extra parmesan if desired.

Notes

  • Use coconut cream instead of heavy cream for a dairy-free version.
  • Short pasta shapes like rigatoni or penne work especially well.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add spinach or kale for extra greens.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-tomato-chickpea-pasta/