Vegan Chickpea Pasta (Pasta e Ceci)
This hearty Vegan Chickpea Pasta, also known as Pasta e ceci, is an easy Italian-inspired recipe made with chickpeas, pasta, and a rich tomato sauce. Creamy, flavorful, and packed with plant-based protein, this comforting one-pot meal is perfect for a quick vegan lunch, dinner, or meal prep.
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
Calories: 556kcalCarbohydrates: 86gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 1332mgPotassium: 880mgFiber: 14gSugar: 12gVitamin A: 1104IUVitamin C: 17mgCalcium: 102mgIron: 6mg
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