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–+ servings
This spicy Chickpea Spaghetti recipe comes together in 10 minutes from a handful of pantry staples. The best part is that it's super versatile, so you can adapt it based on what you have.
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BEST Chickpea Spaghetti

This protein-packed Chickpea Spaghetti is an easy delicious meal that comes together in about ten minutes from ingredients you probably already have in the pantry.
Course Entree
Cuisine Italian
Keyword chickpea, easy, pantry, simple
Level Beginner
Main Ingredient Pasta
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 3 servings
Calories 554kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 380 grams cooked chickpeas in liquid (1 small can)
  • 225 grams spaghetti
  • 2 tablespoons olive oil
  • 20 grams garlic (3 extra-large cloves)
  • chili flakes (to taste, I used 1 Tbs gochugaru)
  • 225 grams tomatoes (2 small tomatoes, chopped)
  • 400 grams tomato puree (1 small can)
  • 1 teaspoon salt
  • 1 tablespoon plant-based parmesan
  • Parsley (for garnish)
Grams + US Cups - US Standard

Instructions

  • Drain the 380 grams cooked chickpeas in liquid, reserving the liquid it came in separately.
    380 grams cooked chickpeas in liquid
  • Bring a large pot of salted water to a boil and boil the 225 grams spaghetti for 2-3 minutes less than what the package directions say.
    225 grams spaghetti
    Adding salt to boiling water to boil pasta.
  • Heat a large frying pan over medium-high heat and add the 2 tablespoons olive oil and 20 grams garlic. Sauté until the garlic is fragrant and cooked through.
    2 tablespoons olive oil, 20 grams garlic
    Garlic frying in olive oil for making chickpea pasta.
  • Add the chili flakes and swirl it around with the garlic and olive oil for a few seconds.
    chili flakes
    Garlic and chili flakes frying in olive oil.
  • Add the 225 grams tomatoes and sauté until they start losing their shape, and they are no longer watery.
    225 grams tomatoes
    Fresh tomatoes being cooked down in a frying pan with garlic and chili flakes.
  • Add the chickpeas, 400 grams tomato puree, and 1 teaspoon salt.
    400 grams tomato puree, 1 teaspoon salt
    Chickpea pasta sauce.
  • When the pasta is 2-3 minutes shy of being done, drain it and add it to the chickpea sauce. Finish cooking the pasta in the sauce until it is done to your liking. If the sauce starts gets too thick, add some of the chickpea liquid in to thin it out.
    Adding chickpea water to the pasta to keep the sauce from getting too thick.
  • Finish the pasta by tossing in the 1 tablespoon plant-based parmesan and Parsley.
    1 tablespoon plant-based parmesan
    An easy pantry pasta made from canned chickpeas, jarred tomatoes, and dry spaghetti.

Video

Nutrition

Calories: 554kcal | Carbohydrates: 90g | Protein: 20g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1200mg | Potassium: 1139mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1324IU | Vitamin C: 26mg | Calcium: 122mg | Iron: 5mg