Description
This one-pot pasta with chickpeas is a quick and comforting vegan meal that combines hearty chickpeas, tender potatoes, and short pasta shapes in a flavorful tomato and rosemary-infused vegetable broth. Ready in just 30 minutes, it’s an ideal easy dinner packed with plant-based protein and wholesome ingredients.
Ingredients
Scale
Base Ingredients
- 2 tablespoons Olive Oil (Substitute with avocado oil if preferred)
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 cans (14oz/400g) Chickpeas, drained
- 1 medium Potato, cubed
- 1 tablespoon Tomato Paste (Can substitute with crushed tomatoes)
- 1 sprig Rosemary (Or ½ teaspoon dried)
- 4 cups Vegetable Broth (Low-sodium)
- 1 teaspoon Fine Salt (Adjust to taste)
- â…› teaspoon Black Pepper (Adjust to taste)
- ½ lb Short Pasta Shapes (Such as shells, orecchiette, or ditalini)
Optional Garnishes
- 2-3 tablespoons Chopped Parsley
- Extra virgin olive oil
- Freshly ground pepper
- Grated cheese (vegan or dairy-based)
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil to prepare for sautéing.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add chickpeas, potatoes, and tomato paste: Stir in the drained chickpeas, cubed potatoes, and tomato paste; cook together for about 1 minute to combine flavors.
- Add broth and seasonings: Pour in 4 cups of low-sodium vegetable broth, add 1 teaspoon salt and â…› teaspoon black pepper; stir well and bring to a boil.
- Simmer: Cover the pot and reduce heat to maintain a simmer for 10 minutes, allowing potatoes to cook through and flavors to meld.
- Blend chickpeas partially: Remove the rosemary sprig from the pot. Using an immersion blender, puree a portion of the chickpeas to thicken the broth and add creaminess.
- Cook pasta: Bring the soup back to a gentle boil and add the short pasta shapes. Stir frequently and cook until pasta is al dente, about 8-10 minutes, ensuring it doesn’t stick to the bottom.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Garnish with chopped parsley and drizzle with extra virgin olive oil. Optionally, add freshly ground pepper and grated cheese before serving.
Notes
- Use low-sodium vegetable broth to better control the saltiness of the dish.
- Substitute tomato paste with crushed tomatoes for a more rustic texture.
- Partial pureeing of chickpeas creates a creamy consistency without any dairy.
- Choose short pasta shapes that hold sauce well, like shells, orecchiette, or ditalini.
- This recipe is naturally vegan and can be made gluten-free by using gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with added broth if needed.
