Italian Chickpea Pasta


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The chickpeas give this dish an extra crunch!

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Serving Size / Yield

4 servings


  • 2 Tbs. olive oil
  • 2 oz. pancetta, finely chopped
  • 1 med. onion, chopped
  • 1 lb. tomatoes, peeled, seeded and chopped
  • 1 Tbs. chopped sage
  • 1/8 tsp. crushed red pepper
  • 2 tbs. salt
  • 2 C. drained and cooked chickpeas
  • 8 oz. elbow pasta

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Pour the oil into a large saucepan. Add the pancetta and onion and cook, stirring over medium heat, for 10 minutes. Add the tomatoes, 1/2 C. water, sage, red pepper and salt to taste. Bring to a simmer and cook for 15 more minutes. Add chickpeas and cook for another 10 minutes. Bring 4 qts. water to a boil in a large pot. Stir in 2 Tbs. salt, then the pasta. Stir well. Cook until pasta is al dente. Drain the pasta, then add it to the pan with the sauce. Stir well and bring to a simmer. Serve.

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