This one pot chickpea pasta has the most sought after “creamy” sauce

Over the winter, I fell in love (madly, deeply, etc.) with pasta and this — a stew of Italian pasta thickened with mashed chickpeas and flavored with woody rosemary, lightly caramelized tomato paste and a splash of wine.

On those dark, snowy nights, there was something naturally comforting about raiding my pantry for a few cans of beans and a can of delicate pasta (like ditalini or tiny orecchiette) and feeling from being halfway from a vegan to a really hearty pot. meal.

Related: A Weekday Vegan’s Food Diary

Now that spring has officially arrived, I don’t want to give up that convenience. However, I want something that feels a bit more seasonally appropriate, full of acid and herbs – my two favorite flavors this time of year.

That’s where it pasta and this-the spring-inspired chickpea pasta comes into play. I swap the tomato paste for some umami white miso and a heap of lemon zest. I swap the rosemary for sprigs of fresh dill and green onions. In addition to the chickpeas, I add frozen green peas for color and flavor.

Want more food writing and recipes? Subscribe to “The Bite”, Home and kitchen tool Food’s newsletter.

The technique is the same as that used in the original dish. Half the chickpeas are cooked in broth — a good canned vegetable broth, in this case — then mashed until the mixture becomes really creamy and coats the pasta beautifully (sometimes hard to do without it). addition of dairy products).

Along the same lines, while many pasta and this recipes call for a sprinkle of Parmesan cheese at the end, I’m Team Toasted Breadcrumbs. The textural contrast is really appealing, and if you want to keep this recipe vegan, this is the way to go.


Recipe: One Pot Spring Chickpea Pasta



  • 2 cans of chickpeas, drained and rinsed
  • 1 small 16-ounce can of pasta (see cook’s notes)
  • 2 tablespoons white miso paste
  • 2 teaspoons dried red pepper flakes
  • 1 green onion, chopped
  • 1/4 cup dry white wine
  • 1 lemon, zested and squeezed
  • 4 tablespoons dill, plus extra for garnish
  • 1/2 cup frozen green peas
  • 32 ounces (one can) vegetable broth
  • Olive oil
  • Salt and pepper to taste

Bread crumbs


  1. In a Dutch oven or large pot, heat a drizzle of olive oil on medium-high. Once it starts to shimmer, add the green onions, red pepper flakes, and miso paste. Stir constantly for about 1 minute (until the miso paste begins to fall apart), then add the wine.
  2. Bring the wine mixture to a simmer while fully incorporating the miso, then reduce the heat to low. Stir occasionally as the mixture reduces by half. This should take about 5 minutes.
  3. Add a can of chickpeas and just enough broth to cover them. Bring to a boil and allow the chickpeas to bubble and soften for about 2 minutes.
  4. At this point, you can smash the chickpeas against the side of the jar with the back of a spoon. Or, using a slotted spoon, transfer the chickpeas to a small food processor. Mix until they form a thick paste, then return them to the pot.
  5. Add the rest of the vegetable broth and bring the mixture to a boil, stirring until it becomes slightly thick. Add the pasta directly to the pan and stir well.
  6. When the pasta is no longer al dente, add the lemon juice and zest, the remaining chickpeas, as well as the dill and peas. Season with salt and pepper, then reduce the temperature to minimum. Stir everything well again, then put the lid on the pan and let it “steam” for about 5 minutes.
  7. Meanwhile, prepare the breadcrumbs. In a small saucepan, add the olive oil over medium heat, followed by the Panko breadcrumbs and salt and pepper to taste. Stir constantly until the breadcrumbs take on a golden hue. (They burn fairly easily, so remove them from the heat as soon as they look “grilled” enough.)
  8. Check the pasta. Is it thick and shiny? If so, great. Remove it from the fire. If it’s still a little too stew-like for your taste, let it “steam” for a few more minutes.
  9. When ready to serve, divide into bowls and top with toasted breadcrumbs and a little extra dill.

Cook’s Notes

  • Opt for the small pasta of your choice. Ditalini, orecchiette and orzo are all good options.
  • For the non-vegans in your family or group of friends, feel free to serve some gorgeous grated parmesan with this pasta dish. It’s not a recipe that seems incomplete without meat, but the thinly sliced ​​chicken sausage is a great addition for those who crave it.
  • Leftovers keep beautifully for about a week in the refrigerator. They will, however, thicken over time. You can either replenish leftover pasta to its original consistency by reheating it on the stovetop with a little extra vegetable broth, or just enjoy what almost tastes like a new pasta dish, which is my personal choice.

More vegan recipes we love:

Home and kitchen tool Food writes about things we think you’ll like. Home and kitchen tool has affiliate partnerships, so we may get a share of the revenue from your purchase.