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Easy, Cheap, and Meatless but incredibly good: Chickpea and Parmesan Pasta

By February 4, 2010April 11th, 2011Food, Kitchen, Main Courses, Recipes, Vegetarian

We all have those staple ingredients in our pantries that make cooking on weeknights easy and all the more delicious for being so. For us, pasta and chickpeas are always in our pantry, and last week we made the most incredible pasta we now feel is our duty to pass along to everyone who might be looking for easy meals that taste like they took hours to create.


  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 7 cups low-sodium vegetable or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 1 pound angel hair pasta or pasta of your choice
  • 1 15.5-ounce can of chickpeas, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/2 cup grated parmesan


First, heat oil in a large saucepan over medium-high heat. Stir in garlic and cook for one minute.

Add the broth, red pepper flakes, and 3/4 teaspoon salt and bring to a boil.

Add the pasta and cook, stirring until the broth is nearly absorbed and the pasta
is al dente (about 6 minutes).

“Did I hear someone open a can? Tuna!?”

Stir in chickpeas and parsley.

Serve in pretty bowls and top with parmesan, sliced almonds, or an
extra something of your choice.

There you have it. A super easy recipe that is ready in less than thirty minutes. It also tastes great the second day, so if you make extra you won’t be disappointed in round two.


  • Samantha says:

    J.D. really likes chickpeas added to spaghetti sauce for our spaghetti. My only thing with them is that they can be kind of crunchy, and I’m not a fan of that.

  • Jessica says:

    We used generic, but I hear Goya is the best brand. Low salt and not as…chickpea-textured lol.

  • Anna says:

    this was awesome – i used brown rice fettuccine and basil instead of parsley, and the result was almost creamy but still light and full of flavor. thanks!

  • Jessica says:

    That is my favorite part about this recipe. You get the rich, creamy flavor and consistency but without the weighty feeling afterwards or the less than desirable ingredients!

    Glad to hear you liked it!

  • Aggie says:

    Amazing! I love how you cooked the pasta in the broth. What a great simple weeknight meal!

  • Celine says:

    I just did this and am eating as a type. I can’t believe how something so yummy could come out of such simple ingredients! As a newbie vegetarian, this a gem of a recipe! THANK YOU!!!

  • JohnL says:

    A staple to running is pasta… your recipe serves this well. Looking forward to trying out with the chickpeas, less the kitty…cute 🙂

  • FrequencyHop says:

    I am a “meatatarian” according to my roommate and this was far and away the best and simplest pasta dish I’ve had in ages. Thanks for the inspiration to be more accepting of our vegetal varietals… slàinte mhòr!