30- Minute Chickpea Spaghetti

A bowl of spaghetti topped with a tomato sauce, chickpeas and Parmesan cheese.

This chickpea spaghetti is a great vegetarian weeknight dinner. Use canned chickpeas and store bought pasta sauce to make this dinner in under 30 minutes.

Course Pasta

Cuisine Italian

Keyword chickpea spaghetti

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 764.9kcal

Author Susan Pridmore

Equipment

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.

Nutrition