Creamy Tomato Chickpea Pasta

Name: Creamy Tomato Chickpea Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 250g pasta of choice; 1 can chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 400g canned tomatoes, crushed; 1 cup vegetable broth; 1/2 cup heavy cream or coconut milk; Salt and pepper to taste; Red chili flakes (optional); Fresh basil for garnish

Highlighted under: Balanced Healthy Meals Favorites

I absolutely adore making Creamy Tomato Chickpea Pasta on busy weeknights. It’s a delightful dish that combines the richness of creamy sauce with nutritious chickpeas, all enveloped in perfectly cooked pasta. With a handful of pantry staples, I can whip it up in no time, and everyone in my family loves it. The best part? It’s not only quick but also incredibly satisfying, making it a go-to recipe for both casual dinners and gatherings.

Created by

Beatrice Holloway

Last updated on 2026-01-15T15:35:38.325Z

When I first tried making this Creamy Tomato Chickpea Pasta, I was amazed by how easy it was to bring so much flavor together with minimal effort. I experimented with adding a bit of garlic and chili flakes for an extra kick, and it transformed the dish into something extraordinary. Mind you, the chickpeas not only add protein but also create a fantastic texture that pairs beautifully with the creamy sauce.

Over time, I’ve found that using fresh herbs like basil or parsley on top not only enhances the flavor but also elevates the dish's presentation. Plus, it's a perfect way to use up any herb leftovers! If you’re looking for a dish that satisfies both hunger and taste buds, this is it!

Why You'll Love This Recipe
Creamy texture that perfectly coats each pasta strand
Nutritious chickpeas that add a hearty element
Quick to prepare, making it perfect for weeknight dinners

Essential Cooking Techniques

Cooking the pasta al dente is crucial for texture. Overcooked pasta can lead to a mushy dish, which won't hold up to the creamy sauce. I recommend timing your pasta closely; check a minute or two before the package instructions recommend. It should have a slight bite when you taste it.

When preparing the sauce, sautéing the onions until they are translucent enhances their natural sweetness, which balances the acidity of the tomatoes. Keep the heat at medium to prevent burning; you’ll know it’s ready for garlic when the onions are glossy and soft, approximately five minutes in.

Ingredient Roles and Substitutions

Chickpeas are a vital component of this dish, adding not just protein but also a satisfying texture that complements the pasta. If you're short on chickpeas, canned lentils can serve as a substitute, but adjust cooking times slightly as they require less time to heat through.

For a dairy-free option, I often use coconut milk instead of heavy cream. It adds a subtle sweetness and creaminess without overpowering the other flavors. If you prefer a lighter version, substituting with unsweetened almond milk will work, but the dish may be less rich.

Storage and Reheating Tips

This Creamy Tomato Chickpea Pasta can be stored in an airtight container in the fridge for up to three days. If you plan to serve it later, undercook the pasta slightly so it retains its texture when reheating. To reheat, simply warm it on the stovetop over low heat, adding a splash of vegetable broth to loosen the sauce.

Freezing is another option if you want to prepare meals ahead of time. This dish freezes well for up to two months. Portion it out before freezing, and for the best results, reheat in the oven at 350°F (175°C) covered with foil to retain moisture.

Ingredients

Pasta and Chickpeas

250g pasta of choice
1 can chickpeas, drained and rinsed

Creamy Sauce

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
400g canned tomatoes, crushed
1 cup vegetable broth
1/2 cup heavy cream or coconut milk
Salt and pepper to taste
Red chili flakes (optional)
Fresh basil for garnish

Instructions

Cook the Pasta

Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Combine Ingredients

Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and let cook for about 10 minutes. Stir in the chickpeas and heavy cream, seasoning with salt, pepper, and chili flakes.

Toss with Pasta

Add the cooked pasta to the sauce, stirring until well combined. Cook together for another 2 minutes to warm through.

Serve

Garnish with fresh basil and serve immediately.

Pro Tips

For a lighter version, replace heavy cream with unsweetened almond milk or use more vegetable broth.

Serving Suggestions

To elevate the dish, consider serving it with a side of garlic bread or a fresh green salad. The acidity from a squeeze of lemon or a sprinkle of feta cheese can brighten the flavors, adding another layer of complexity to the dish.

If you enjoy a bit of heat, topping each serving with additional red chili flakes or a drizzle of chili oil can provide a nice kick. Pairing it with a light white wine can also enhance the dish's flavor profile.

Variations to Try

For a Mediterranean twist, you could add chopped spinach or kale towards the end of cooking for an extra nutrient boost. The greens will wilt perfectly in the hot sauce and add vibrant color while keeping the dish light and fresh.

Another variation could involve incorporating diced bell peppers or zucchini, sautéed alongside the onions. This can introduce a lovely crunch and subtle sweetness, making the dish even more hearty and satisfying.

Questions About Recipes

→ Can I use a different type of pasta?

Absolutely! Any pasta shape will work, including gluten-free options.

→ How can I make this dish vegan?

Substitute heavy cream with coconut milk or a vegan cream alternative.

→ Can I add vegetables to this recipe?

Definitely! Spinach, bell peppers, or zucchini would be great additions.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.