This chickpea spaghetti is a great vegetarian dinner on busy weeknights. Spaghetti is tossed with chickpeas and onions cooked in a tomato sauce, and topped with Parmesan cheese.
You can cook your chickpeas from dried, and make your own sauce, but if you purchase them already made, this dinner gets to the table in less than 30 minutes.
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This spaghetti recipe is one of my favorite "go-to" dishes for rushed evenings since I nearly always have the ingredients on hand. On nights like this, all I need do is cook some pasta noodles, pan fry the chickpeas for a few minutes in olive oil, add the sauce, and simmer for 10 minutes while the pasta cooks.
And presto magic, I've got a great vegetarian dinner on the table in well under 30 minutes. It's good to have a few recipes like this in your back pocket when you need them. Mexican Green Spaghetti (Espagueti Verde), Easy Swiss Chard with Quinoa, Capers and Olives, and Pesto Cauliflower Steaks are great dinners that fall in that "30 Minutes or Less" category.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. Shortcut store-bought options and ingredients you can make ahead and save in the refrigerator can turn a dish that takes 60 (or more) minutes to make into a 30 minute meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Spaghetti noodles
- Chickpeas - either canned or cooked from dry. Here are instructions for how to cook chickpeas 4 different ways, with tips.
- Yellow onion
- Marinara Sauce - I recommend a chunky pasta sauce, but that's a personal perference. If you like your sauce a little spicy, get an arrabiata sauce. (Arrabiata means angry in Italian 🧐. )
- Parmesan cheese (optional)
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🔪 Recommended Equipment
- Dutch oven or other heavy bottomed pot for the pasta
- Colander
- Medium skillet
📝 Instructions Overview
Detailed instructions for making this spaghetti with chickpeas are in the recipe card below, but here's a quick overview!
Step 1
Cook the pasta. Cook the pasta according to the directions on the package.
Step 2
Pan roast the chickpeas. Sauté the chickpeas in a little olive oil on the stove top. Add dried herbs or spices if you like. It's up to you. I always add a little salt and pepper, sometimes garlic powder or paprika. If you add dried herbs, do that at the end so they don't burn and become bitter.
If you want to add texture to the sauce, mash a few of them using a fork.
Step 3
Make the sauce. Add the diced onions and cook until softened. Pour the chunky marinara sauce into the skillet. If you want to add a touch of heat, stir in a pinch of red pepper flakes. Feel free to add dried herbs to the sauce if you like. Dried oregano, basil and marjoram are always a good addition.
Bring to a very light simmer, and add the cooked and drained pasta.
Step 4
Serve. Serve with Parmesan cheese.
💡Ideas for Possible Variations
Feel free to make this dish your own with additional herbs and spices you like in your pasta dishes.
For a low-carb way to make this pasta dish, make it a spaghetti squash pasta instead of wheat noodles.
Stir a dollop of basil pesto into the pasta sauce.
This chickpea pasta dish is just as great with other pasta shapes, such as penne or farfalle.
🥬 Make it Vegan
Check the ingredients on the jar of pasta sauce to make sure it's vegan.
Use a plant-based Parmesan-style cheese at the end.
Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.
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30- Minute Chickpea Spaghetti
Equipment
- box grater
Ingredients
- 12 ounces spaghetti noodles
- 2 teaspoons Kosher salt
- 1 tablespoon extra virgin olive oil
- 30 ounces chickpeas drained and rinsed (about 3 cups)
- 1 medium yellow onion diced
- 1 teaspoon dried oregano
- 28 ounce jar chunky marinara sauce or your favorite pasta sauce, or make your own pasta sauce
- 2 tablespoons Parmesan cheese
Instructions
- Cook the pasta in a large pot according to the package directions. I always cook my pasta in salted water, so I recommend adding 2 teaspoons of kosher salt to the water. Drain.
- Heat a skillet with the olive oil over medium heat. Add the chickpeas and pan roast them until they're lightly charred and slightly crispy. The length of time will be dependent on how charred and crispy you like them. When they're close to where you want them, add the oregano, and toss them in the oregano for the final minute of charring.Tip: You can leave the chickpeas as is, or lightly mash some of them or even all of them before adding the sauce. Mashing them adds some nice texture to the sauce.
- Add the onions to the pan and sauté until softened.
- Add the chunky marinara sauce to the pan, and warm until gently simmering. Serve on top of the pasta with a dusting of Parmesan cheese.
The Ninja Baker
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!
=)
The Wimpy Vegetarian
Thanks so much Kim. I have a big smile on my face right now.
Rita
OMG looks fabulous, sounds yummy, and easy to make! My kind of main dish. (and my Italian hubby will love all that garlic :o)
The Wimpy Vegetarian
This is my favorite tomato sauce these days, and love how easy it is to make using canned tomatoes this time of year. And the chickpeas add a nice creamy touch. I hope you like it, Rita!!
Manu
I totally agree... the tomatoes you use do make a big difference! Yummy sauce... I love the spice!
The Wimpy Vegetarian
Thanks manu! There's such a difference between canned tomatoes! It was amazing to me when I did an experiment at one time.
Melanie
This not only looks amazing, but it sounds absolutely delicious as well! Pinning!
The Wimpy Vegetarian
Thanks Melanie! It's so fun to see all the wonderful vegetarian ideas for dinners I now have. What a great week this is!!
apuginthekitchen
The sauce sounds amazing, love that you added chickpeas. What a wonderful meal.
The Wimpy Vegetarian
I'm addicted to the tomato sauce and just use it for so many things now. Once I roasted the sauce too long, and it was soooo forgiving. I just stirred in some water and the flavor, if anything, was even better.
Stacy
The addition of kalamata olives is genius, Susan. They are so salty on their own but I'll bet that they make this tasty sauce even more rich and flavorful.
Dorothy at Shockingly Delicious
One of my favorite things to do is squish the tomatoes by hand. Give me a big straw for your sauce.
The Wimpy Vegetarian
Me too, Dorothy. I love the squishing 🙂
The Wimpy Vegetarian
Thanks Stacy! The kalamatas really do make a difference. Otherwise there's a little too much savory going on without enough contrast.
Jennifer @ Peanut Butter and Peppers
Chickpeas and pasta! Oh my gosh, I love it! I am so craving pasta right now!
The Wimpy Vegetarian
Thanks Jennifer! Pasta is one of my favorite dinners I have to admit. And chickpeas definitely make it healthier 🙂
Cynthia
Oh, my, this looks absolutely wonderful! Thank you for such a good idea, Susan. Looking forward to the before and after of the kitchen remodel.
The Wimpy Vegetarian
Thanks Cynthia! Me too, mostly because I'm already ready for the remodel to be done. I'm going to hate not being able to cook for a month. But it will hopefully be worth it 🙂 I'll definitely post photos!!
Liz
Your tomato sauce looks divine!!! Nice to know it's so versatile 🙂
The Wimpy Vegetarian
Thanks Liz! I need things like this in my fridge for quick dinners a couple nights a week it seems. Life is just too darn busy!!
Rosemary
Even though today is national meatball day, I think I'll save my sauce-simmered raisin meatballs (http://bit.ly/1i1wbbx) for another day. Your garbanzo spaghetti is my kind of food! Your slow-cooked garbanzos are on my to-try list,
The Wimpy Vegetarian
Oh my. I had no idea this was national meatball day! And I've been wanting to try making some vegetarian meatballs. That's totally what I should have done. And I want to make yours with the raisins. This pasta is one of my favorites right now. If the tomato sauce gets too dry roasting in the oven, just stir in some water. If anything, extra roasting really makes it meatier.
Shaina
Yum! I would like a big bowl of this now, please 🙂
The Wimpy Vegetarian
I'll send some over pronto! 🙂
Brianne @ Cupcakes & Kale Chips
I have to try this sauce. I bet it would be amazing over zucchini noodles or polenta, too!
The Wimpy Vegetarian
Yes, Brianne!!! I had it over polenta a couple of weeks ago with swiss chard and it was killer!!!
Jennifer Miller
Chickpeas and pasta -- nothing better 🙂
The Wimpy Vegetarian
Thanks Jennifer! A little of your olive tapenade on the side would be perfect!!
Bobbi's Kozy Kitchen
WOW what a perfect meatless meal! I must try to get my carnivore to give it a try!
The Wimpy Vegetarian
My carnivore liked it, but wanted sausage added to his 🙂
cheri
What a great meal, I love chickpeas with pasta. The sauce looks amazing!
The Wimpy Vegetarian
Thanks so much cheri! This is absolutely my favorite tomato sauce right now - and it's soooo easy. I bought asparagus today to make your roasted asparagus with fried egg for dinner tomorrow night 🙂
Cheryl
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
The Wimpy Vegetarian
Thanks Cheryl! I hope you give it a try. Chickpeas + pasta is a surprisingly good combination.
Sarah | Curious Cuisiniere
I would never have thought to put chickpeas in a pasta sauce! This looks fantastic!
The Wimpy Vegetarian
I've been experimenting adding chickpeas to all kinds of things since they're such a great protein addition for me. This combo was especially successful!
Alice // Hip Foodie Mom
Love how simple yet flavorful and delicious this is!!! yummm!!
The Wimpy Vegetarian
Thanks so much Alice! I love, love, love your zucchini dish. I can't wait to make it!!
Renee
Gorgeous dish and so easy to make. I definitely want to make the sauce. I love roasted tomatoes.
The Wimpy Vegetarian
Me too, Renee. I got hooked on roasted tomatoes about a year ago. For me, it's a great substitute for a meaty savory flavor 🙂
Choc Chip Uru
What a delicious addition of chickpeas to this Neapolitan pasta 😀
Cheers
Choc Chip Uru
The Wimpy Vegetarian
You're right CCU! This is definitely Neapolitan style with the black olives.
Rita
Susan, have you tried this sauce cooked on the stovetop, uncovered?
The Wimpy Vegetarian
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.
Lori @ Foxes Love Lemons
I agree, San Marzano tomatoes are worth every penny, especially in a dish like this, where they're one of the stars. Lovely recipe!
Cass @foodmyfriend
I have already saved this one. Can't wait to make it. It looks delicious 🙂
Cindys Recipes and Writings
Interesting flavor combo, Susan. Sounds delicious!
Lane @ Supper for a Steal
I think I could just drink a bowl of the sauce. Sounds heavenly. Love that you added chick peas. I like to throw them in everything!
Sarah
I LIVED on this in college!! Sooooo good and cheap!
Laura Hunter
Perfect! This uses staple ingredients from my pantry so it is a perfect week day meal idea.
Viviana@bonheurcuisine
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!
Terra
Love the idea of adding chickpeas. Since I need more protein in my diet, and I am not a huge fan of eating a lot of meat, this is perfect. Your sauce sounds fantastic, love this recipe! Hugs, Terra
Soni
Oh my God!I've had a similar pasta dish in an Italian restaurant that closed down sometime back 🙁 I've been craving this dish for a long time and I think I've finally found the recipe 🙂 Will be serving this for our dinner very soon 🙂 Thanks Susan!Pinning!
Courtney @ Neighborfood
Great alternative to traditional meat sauce. Love these photos as well!
Anne @ Webicurean
That some big beautiful bowl of pasta! I don't know that I've ever had chick peas with pasta, but I'll bet it's delicious!
Madeleine
This sounds great, but just so you know parmasan isn't vegetarian.
The Wimpy Vegetarian
You're right that a cheese that carries the Parmesan title, by definition and requirements in the region of Italy where this is made, must be made with animal rennet. However it's possible to get Parmesan style cheeses that are made with vegetable rennet, and therefore be considered vegetarian. Whole Foods, for example, does a great job of researching and purchasing vegetarian cheeses that use vegetable rennet, as well as other cheeses that use animal rennet. That said, the topic for this roundup was meatless - not vegetarian. And I'm a wimpy vegetarian, aka flexitarian. My intent with this blog isn't to provide exclusively vegetarian recipes, although the vast majority of them are. I hope you give the recipe a try with a vegetarian Parmesan style cheese! It's honestly very good and one of my favorites on a winter day!! Thanks for stopping by and leaving your comment!!