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Pasta with Chickpeas

Heather Thomas, sloCooking


  • olive oil
  • 4-6 garlic cloves pressed in garlic press
  • 1 red bell pepper remove seeds & dice
  • 1 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped flat-leaf parsley
  • 14 ½ ounce stewed tomatoes handy to have these in the freezer ready to use!
  • 16 ounce can of chickpeas - rinse and drain
  • fresh ground pepper to taste
  • cooked pasta about 2 cups
  • ¼ cup grated dairy free Parmesan cheese


  • Put pasta water on to boil & cook pasta while making the chickpea sauce
  • Place olive oil in sauté pan, sauté garlic
  • Mix in red bell pepper
  • Sprinkle in rosemary and parsley
  • Add in canned tomatoes and chickpeas
  • Saute everything together until warmed through
  • Drain al dente pasta and place pasta in pan with sauce
  • Mix together
  • Serve immediately and top with dairy free Parmesan cheese