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Chickpea and Tomato Pasta Recipe

Chickpea and Tomato Pasta recipe


This is a yummy pasta dish with chickpeas and tomatoes. You cook pasta, chickpeas, and tomatoes together in a pan. It's easy to make and tastes very good. You can eat it in a bowl and share it with your family.


2 tablespoons olive oil
1 large carrot, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (28 oz) crushed tomatoes
32 fl oz vegetable broth
12 oz fusilli pasta
Salt to taste
Black pepper to taste
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley


Heat the olive oil in a large pot over medium heat.
Add the diced carrot and onion to the pot and cook until the vegetables are soft, about 5 minutes.
Stir in the minced garlic, dried thyme, and red pepper flakes, and cook until fragrant, about 1 minute.
Mix in the chickpeas, crushed tomatoes, and vegetable broth. Season with salt and pepper.
Bring the mixture to a simmer and let it cook for 10 minutes.
Add the fusilli pasta to the pot and cook until the pasta is tender, about 10-12 minutes, stirring occasionally.
Once the pasta is cooked, remove the pot from heat and stir in the grated Parmesan cheese.
Garnish with chopped fresh parsley before serving.

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