Pasta with chickpeas

Today BF asked for pappardelle. Pappardelle is a fresh kind of pasta that is typically dressed with some reach meat based sauce, often from some kind of gamy meat like boar or hare. I did not have any meat, so I decided to do something different that would still be rich and satisfying and used chickpeas instead.

Pasta with chickpeas

Prep Time: 15 minutes

Cook Time: 20 minutes


  • pappardelle pasta
  • chickpeas
  • tomato sauce
  • EVOO
  • garlic
  • rosemary


  1. First I heated up a bit of olive oil and added a crushed garlic clove and some rosemary. I let it brown up so that the oil would extract all the garlic and rosemary flavor and then I added some drained chickpeas form a can. I let the legumes warm up and then added a bit of tomato sauce. At this point I crushed the chickpeas so that some of them would be reduced to a nice puree. I let it cook while I cooked the pappardelle and then mixed the pasta and the sauce adding a generous jug of oil and a bit of water to prevent the pasta from becoming to dry.
  2. Served it up to my very skeptic BF, who ended up getting first, second and third helpings...

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