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    You are in: Home / Recipes / Pasta With Chickpea Sauce Recipe
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    Pasta With Chickpea Sauce

    Pasta With Chickpea Sauce. Photo by Nasseh

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef Kate's Note:

    This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.

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    1. 1
      Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
    2. 2
      Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
    3. 3
      Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
    4. 4
      Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
    5. 5
      Add water if liquid reduces too much.
    6. 6
      Discard the bay leaf.
    7. 7
      When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
    8. 8
      Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
    9. 9
      Serve and pass parmigiana and the grater.

    Browse Our Top Chickpeas/Garbanzos Recipes

    Ratings & Reviews:

    • on April 09, 2011


      This is good. I made ours gluten free serving with rice macaroni. The instructions have an issue though as no where does it say when to add the blended chickpeas. I just added them along with the whole ones which is probably what is supposed to be done. I used unrefined extra virgin olive oil, no dried chili but I served it with Red Tabasco sauce for those who wished for some heat, I used double the amount of garlic, dried basil as that is what I had on hand, chopped canned plum tomatoes, sea salt, plus the rest of the ingredients. I served it without cheese for a vegan/dairy free meal! Made for Veggie Swap 33 ~ April 2011.

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    • on November 22, 2009


      This tasted so bland as I was preparing it and had the first few bites. But, inexplicably, it got better and better. My SO and I are both sold and will definitely make it again. I served it as a sauce over angel hair, because that was all I had handy. We substituted 1/2 tsp cayenne for the dried chili and 3/4 tsp dried basil for the fresh basil and stupidly forgot the parmesan (maybe why it seemed bland at first?). I used the 1/2 cup of olive oil, and it didn't seem overly oily, but I still can't believe it needs that much. Next time I'll probably try it with 2 Tablespoons oil and the rest in water and see how that works out.

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    • on May 19, 2009


      Very yummy. Like the previous reviewer, I added the pureed chickpeas with the tomatoes and whole chickpeas. I made almost to the recipe except I only had dry basil. Also, I used this with about 1/2 lb of pasta because it seemed like it would be too dilute otherwise. Would make a good soup too.

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    Read All Reviews (8)


    Nutritional Facts for Pasta With Chickpea Sauce

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 820.5
    Calories from Fat 271
    Total Fat 30.2 g
    Saturated Fat 4.2 g
    Cholesterol 0.0 mg
    Sodium 332.1 mg
    Total Carbohydrate 116.1 g
    Dietary Fiber 10.1 g
    Sugars 6.7 g
    Protein 21.6 g

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