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Pasta and chickpeas with 4 veggies. Leave chunky or puree the sauce to "hide" the veggies.

Pasta and Chickpeas

Pasta served with a healthy chickpea and vegetable sauce.
Course Main Meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 1 red onion - finely chopped
  • 2 carrots - chopped
  • 1 red pepper - chopped
  • 2 garlic cloves - crushed
  • 400 g tin chopped tomatoes
  • 400 g tin chickpeas (drained)
  • 250ml (1 cup) vegetable stock
  • 1 tsp tomato puree
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 250g (dry weight) Pasta of choice


  • Heat the oil in a saucepan and add the onion, carrots and garlic.
  • Fry on a medium heat until the onion starts to become translucent.
  • Add the pepper and herbs and fry for another minute.
  • Add the tomatoes, puree, vegetable stock and chickpeas and allow to simmer until the carrots soften. *
  • Meanwhile cook pasta (of your choice) according to pack instructions.
  • Combine the pasta and sauce and serve with a sprinkling of parmesan cheese and some chilli flakes (optional)


*If you want a smooth sauce, with the veggies hidden, then simmer without the chickpeas then blend and add the chickpeas.