Spaghetti with Chickpeas and Spicy Tomato Sauce

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Great vegetarian dinner of spaghetti with chickpeas and spicy tomato sauce with roasted tomatoes.

This week’s theme for SundaySupper is Meatless Meals, hosted by Tammi at Momma’s Meals. This is one of my favorite “go-to” dishes for rushed evenings since I nearly always have a stash of cooked chickpeas on hand and this Roasted Tomato Sauce is part of my regular pantry. All I need do is cook some pasta noodles, pull the sauce and chickpeas from the fridge to toss together in a sauce pan, and simmer for 10 minutes. Presto magic, I’ve got a great vegetarian dinner on the table in well under 30 minutes.

As a note, I’ve used this sauce on pizza, in quesadillas with some cheese, and heaped over roasted eggplant slices. And it’s perfect to make when tomatoes are out of season. It’s got great thick texture and a deep tomatoey flavor accented with the kalamata olives. I like my sauce a little spicy but you can omit the red pepper flakes and cut back a bit on the garlic if you want. I feel the most important thing to stay true to is the canned tomatoes you use. Go for the San Marzano tomatoes. They’re worth the extra money. And I always buy whole peeled tomatoes and crush the tomatoes in my hands so I can feel like an Italian nonna, and so I can have tomato chunks in the sauce.

Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce #SundaySupper

Prep time: 

Cook time: 

Total time: 

Serves: Serves 3 - 4

  • 1 cup cooked chickpeas
  • 1 28-oz can whole peeled tomatoes (San Marzano), crushed by your hands
  • 8 garlic cloves, peeled and smashed
  • ¼ cup sliced kalamata olives
  • 2 tablespoons pine nuts
  • 2 tablespoons butter, thinly sliced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon kosher salt, pepper and sugar
  • ½ box spaghetti noodles
  • Parmesan cheese
  1. Preheat the oven to 425˚F and combine all the ingredients EXCEPT the chickpeas, noodles, and Parmesan cheese in a 9" X 13" baking dish. Roast for 40 minutes, stirring it once half-way through the roasting. The garlic should be soft, and have a roasted flavor, and the sauce will be thick and jammy. Smash with a fork to break up the garlic a bit.
  2. Warm up the chickpeas and cook the pasta according to directions on the box.
  3. Dust with Parmesan cheese before serving.


Now go check out some fabulous ideas from the SundaySupper family to go meatless this week!!
Salads, Soups, Stews and Starters


Pastas, Pizzas and Casseroles


Tacos & Everything Wrapped

Other Main and Side Dishes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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  1. says

    Easy to see why you would use this olive and red pepper flake spiked tomato sauce on hand – always. Thank you for sharing the recipe, Susan!

    Chickpeas + Susan’s tomato sauce + pasta = home run!


  2. says

    I love chickpeas! This is one I might just have to try. Thanks so much for the idea, I had never thought to use chickpeas as a protein for spaghetti. HUGS

    • says

      There’s no reason this shouldn’t work on the stove, although I haven’t made it that way. The major difference, and perhaps the only one, is that I can leave it completely untended while it’s roasting the oven (except for stirring once, half way through the roasting) and just pull it out when done. On the stove, I need to stir much more often or the bottom will likely burn a bit. Oven roasting is just easier in that way.
      The Wimpy Vegetarian recently posted..Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce: #SundaySupperMy Profile

  3. says

    As soon as I read the post I saved it and today we just had it for dinner! Thanks for such a great dish! Though I used the tomato can available and a bit less garlic and red pepper flakes because of my children. We love spaghetti and the chickpea/ olive/ pine nuts combo was indeed great!
    Viviana@bonheurcuisine recently posted..peach ginger streusel loafMy Profile

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