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Chickpea and Tomato Pasta: The Authentic Italian Recipe

Chickpea and Tomato Pasta is a simple and flavorful vegan first course, featuring a rich creamy sauce that's perfect for a family dinner. A delicious combination of pasta and legumes that creates a hearty, nutritious meal typical of Italian cuisine. Let's discover this authentic recipe!
Recipe Chickpea and Tomato Pasta: The Authentic Italian Recipe
  • Difficulty Easy
  • Preparation 30 minutes
  • Servings for Serves 4

This Chickpea and Tomato Pasta is a protein-packed vegan dish that combines the nutritional benefits of legumes with classic Italian flavors. A modern twist on traditional pasta e ceci, this recipe features al dente pasta tossed in a creamy tomato-chickpea sauce infused with garlic and rosemary, finished with a quick pan toss to create perfect texture.

Key ingredients include:
– Dried chickpeas (substitute canned for quicker prep)
– Passata di pomodoro (Italian tomato puree – substitute crushed tomatoes)
– Dado vegetale (vegetable bouillon cube)

Rooted in cucina povera traditions from Campania and Lazio regions, this dish demonstrates how simple ingredients transform into rich flavors through slow cooking techniques. The recipe maintains authentic preparation methods like:
– 12-hour chickpea soaking
– Pressure cooker broth infusion
– Dual-texture chickpeas (whole beans + blended cream)

Perfect for weeknight meals while honoring Italy’s plant-based culinary heritage. Serve with extra virgin olive oil drizzle and crusty bread to complete the experience.

Ingredients for Serves 4

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Method

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  1. To prepare Pasta with Tomato Sauce and Chickpeas, first soak the chickpeas for at least 12 hours. Then drain and rinse them, and place them in a pressure cooker along with rosemary, a stock cube, and a clove of garlic. Cover with water and cook for 20 minutes after the pressure cooker starts whistling.
  2. Meanwhile, in a large pan, sauté a clove of garlic and add the tomato puree. Season with salt and pepper, and let it simmer covered over low heat for about 30 minutes.
  3. When the chickpeas are ready, take half of them and blend them with a ladle of their cooking liquid until creamy. Set aside. Add water to the pressure cooker with the remaining chickpeas and bring to a boil. Season with salt and add the pasta. Drain the pasta when al dente, together with the chickpeas, directly into the pan with the tomato sauce, reserving some cooking water.
  4. Add the creamy chickpea puree to the pan and toss everything together for a few minutes, adding some of the reserved cooking water if the sauce becomes too dry. Your Pasta with Tomato Sauce and Chickpeas is ready to be served! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you enjoy spices, you can enhance the Pasta with Tomato and Chickpeas by adding a pinch of turmeric or curry powder. For a spicier version, you can sauté some finely chopped chili pepper with the garlic.

Tips

To make the chickpeas softer, add half a teaspoon of baking soda to the soaking water – this will also reduce cooking time. If you’re short on time, you can simply use canned chickpeas, drained and rinsed.

Storage

The Pasta with Tomato and Chickpeas can be stored in an airtight container in the refrigerator for up to 1 day. When reheating, warm it in the microwave or in a pan, adding a drizzle of olive oil or a splash of water to maintain the right consistency.

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