This hearty Vegan Chickpea Pasta, also known as Pasta e ceci, is a quick and easy recipe that combines chickpeas and pasta into a creamy, flavorful, high-protein plant-based meal. It's an Italian comforting dish that makes a delicious vegan dinner or lunch and is perfect for meal prep.
For more protein-packed pasta, try my red lentil protein pasta and textured vegetable protein bolognese.
I make this vegan chickpea pasta regularly because it's one of my absolute favorite nourishing pasta dishes-right alongside my green pea pasta and mushroom and spinach pasta.
It's wonderfully simple to make in just one pot, yet packed with plant-based protein and fiber from hearty chickpeas to keep you full and satisfied.
My favorite part is the texture: tender, chunky chickpeas paired with a cheesy touch of nutritional yeast brought together in a rich tomato and vegetable broth sauce. Plus, it holds up exceptionally well for meal prep and leftovers, making it a cozy, time-saving staple you'll love returning to all week long.
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🍅Ingredients
- Pasta: Any pasta shape works well, so use your favorite type. I prefer smaller pasta shapes for this recipe because they blend nicely with the chickpeas and sauce. Use gluten-free pasta if needed.
- Cooked chickpeas: For a hearty, protein-rich base.
- Tomato sauce (tomato passata): Adds a rich, savory tomato flavor.
- Vegetable broth: Helps create a flavorful, rich sauce as the pasta cooks. Garlic: Freshly minced for the best flavor.
- Nutritional yeast: Adds a delicious cheesy, savory flavor.
- Olive oil: I used olive oil, but any neutral vegetable oil works well.
- Lemon juice: Brightens all the flavors.
- Fresh parsley: For freshness and color.
- Salt, dried oregano, basil, rosemary, and red pepper flakes: Add savory, herby flavor with a subtle kick.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🍲How To Make Chickpea Pasta
Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the minced garlic and cook for 1 minute. Stir in the dried oregano, basil, rosemary, and red pepper flakes, and cook for another minute, until fragrant.
Cook the pasta: Add the vegetable broth, tomato sauce, cooked chickpeas, pasta, and salt. Stir well and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring frequently to prevent the pasta from sticking.
Finish and serve: Stir in the nutritional yeast, lemon juice, and chopped parsley. Serve warm with cashew Parmesan or hemp Parmesan.
📋Variations
- Make it spicy: Add extra red pepper flakes or a pinch of chili powder for more heat.
- Add more vegetables: Stir in chopped spinach or kale for extra flavor and texture.
- Add more protein: For an extra protein boost, stir in your favorite plant-based protein or serve with hemp Parmesan.
💡Marinela's Tips
- Stir often: Since the pasta cooks directly in the sauce, let it simmer gently over low to medium-low heat and stir every couple of minutes to prevent sticking and help the pasta cook evenly.
- Don't skip the nutritional yeast: It adds a lovely cheesy, savory flavor that makes the tomato sauce extra delicious.
- Use cooked chickpeas: Canned chickpeas make this recipe especially quick and convenient. Just drain and rinse them well before adding.
❓Frequently Asked Questions (FAQ's)
Let the pasta cool, then transfer it to an airtight container and refrigerate. It's best enjoyed within 3-4 days.
📖 Recipe
Vegan Chickpea Pasta (Pasta e Ceci)
Equipment
- 1 Cooking pot
Ingredients
- 8 oz (230 gr) pasta of choice
- 3 cups cooked chickpeas rinsed, drained
- 13 oz (370 gr) tomato sauce
- 2 + ½ cups vegetable broth low sodium
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons nutritional yeast
- ¼ cup fresh parsley finely chopped
- 2 tablespoons lemon juice freshly squeezed
- ½-¾ teaspoon sea salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
Instructions
- Heat the oil in a large cooking pot over medium heat. Add the minced garlic and cook for 1 minute. Add the oregano, basil, rosemary, and red pepper flakes and cook for another minute, until fragrant.3 cloves garlic, 3 tablespoons olive oil, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon dried rosemary, ¼ teaspoon red pepper flakes
- Add the vegetable broth, tomato sauce, cooked chickpeas, pasta, and salt. Stir well and bring to a boil. Reduce the heat and let it simmer gently for about 10 minutes, stirring frequently, until the pasta is cooked and the sauce is creamy.8 oz (230 gr) pasta of choice, 3 cups cooked chickpeas, 13 oz (370 gr) tomato sauce, 2 + ½ cups vegetable broth, ½-¾ teaspoon sea salt
- Stir in the nutritional yeast, lemon juice, and chopped parsley. Taste and adjust the salt or seasonings if needed.2 tablespoons nutritional yeast, ¼ cup fresh parsley, 2 tablespoons lemon juice
- Serve warm with cashew Parmesan or hemp Parmesan.
Notes
- Stir often: Since the pasta cooks directly in the sauce, let it simmer gently over low to medium-low heat and stir every couple of minutes to prevent sticking and help the pasta cook evenly.
- Use smaller pasta: Smaller shapes work particularly well because they combine nicely with the chickpeas and sauce.
- For meal prep: Store leftovers in an airtight container in the refrigerator for 3-4 days. Add a splash of vegetable broth when reheating to bring back the creamy texture.
- For gluten-free: Use your favorite gluten-free pasta and adjust the cooking time and liquid as needed.
Nutrition
If you try this chickpea pasta, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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