Pasta with Chickpeas and Garlic Sauce
Elevate your pasta night with this irresistible Pasta with Chickpeas and Garlic Sauce, a quick and flavorful meal that’s perfect for busy weeknights or when you crave comfort food with a twist. This recipe combines al dente pasta with golden, fragrant garlic sautéed in olive oil, hearty chickpeas, and a velvety vegetable broth sauce infused with a hint of red pepper flakes for a gentle kick. Brightened with a splash of lemon juice and fresh parsley, this dish strikes the perfect balance of savory and tangy flavors. Ready in just 30 minutes, it’s a one-pan wonder that’s satisfying yet simple to prepare. Serve it topped with a sprinkle of Parmesan cheese for an optional extra layer of indulgence. Whether you choose spaghetti, penne, or fusilli, this pasta recipe is a wholesome vegetarian delight that will quickly become a family favorite!
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Recipe Information
Ingredients
- 12 oz pasta (e.g., spaghetti, penne, or fusilli)
- 4 tbsp olive oil
- 6 cloves garlic cloves, thinly sliced
- 15 oz canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 0.5 tsp red pepper flakes
- 2 tbsp lemon juice
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup grated Parmesan cheese (optional, for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic to the skillet and cook for 1-2 minutes, stirring often, until it becomes fragrant and lightly golden. Be careful not to burn the garlic.
Stir in the chickpeas and cook for 3-4 minutes, allowing them to slightly crisp and absorb the garlic flavor.
Pour in the vegetable broth and add the red pepper flakes. Simmer for 5-6 minutes, letting the sauce thicken slightly.
Stir in the reserved pasta water to loosen the sauce if it looks too thick.
Add the cooked pasta to the skillet and toss to coat it with the sauce. Stir in the lemon juice, fresh parsley, and adjust the seasoning with salt and pepper to taste.
Serve the pasta immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 22.1 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1036 mg | 80% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
