One-Pan Pasta with Chickpeas and Tomatoes

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One-pan pasta with chickpeas and tomatoes is a simple and tasty Mediterranean-style meal. It’s great for those times when you just don’t feel like having an extra pot to wash. This one-pan pasta meal combines healthy foods you may already have on hand with some fresh green vegetables – in this case, asparagus.

I love the concept of one pan, one bowl, and sheet pan dishes. As someone who cooks a lot, on a busy night it is definitely appealing to have less things to get out, heat up, watch, and clean! Not only is this recipe scrumptious and healthy; but it also saves you some hassles.

One Pan Pasta Meals

When you make a one-pan pasta recipe, the extra liquid goes into the pan to cook the pasta at the same time as your vegetables and other ingredients. While you could just use water for this meal, I used half homemade vegetable broth and half water for extra flavor. Another idea is to substitute a quarter cup of water for some white wine. The extra liquid will pick up some of the starch from the pasta and result in a rich sauce that clings nicely to the pasta.

Ingredient Notes

• Pasta: I chose whole wheat rotini for this recipe. You can use any shape of pasta you wish, but I recommend whole grain or at least half whole grain for the higher amounts of fiber, magnesium, vitamin E, and potassium. If you use linguine or another long pasta, I would break it in half first so it is easier to stir…and eat!
• Rosemary: lends a fragrant, woodsy flavor. I much prefer fresh rosemary to dried.
• Onions: Yellow onions are in this recipe, but sweet onions, red onions, shallots, or green onions could be substituted.
• Tomatoes: Canned diced tomatoes are soft and convenient to use. Look for a brand with BPA-free lining and reduced sodium. If you use fresh tomatoes, they should be peeled and seeded.
• Chickpeas: or garbanzo beans are a good source of protein, fiber, iron, and potassium. According to the Harvard School of Public Health, they also have a low glycemic load, which may be beneficial for people with diabetes. You can use canned low sodium chickpeas, or soak and cook dried chickpeas if you have the time. Cannelloni pr Great Northern beans would be good substitutes.
• Asparagus is great to add when it’s in season in the spring. Just snap off the hard bottoms of each stalk and slice them. If asparagus isn’t fresh, try broccoli, spinach, or kale.
• Broth: I use homemade vegetable broth for fresh flavor without salt or preservatives. If you would like a creamy sauce, substitute a half-cup of unflavored plant-based milk for some water or broth.

How to Make Pasta with Chickpeas and Tomatoes

Start the oil in a large pan, and briefly saute the onions and garlic. Then add the pasta, water, broth, and tomatoes.

After this simmers with the lid on for about 15 minutes, the pasta should be almost done. Then add in the chickpeas, asparagus, and spices.

Now it just needs to heat up for about 5 more minutes.

How to Make this Gluten-Free

Substitute a gluten-free pasta, like lentil pasta. Check the package directions for how long it needs to cook: it is usually a little longer than wheat pasta.

Storage

Keep this in a covered container in the refrigerator for up to 3 days, or in the freezer for 2 – 3 months.

Related Recipes You May Enjoy

• Mediterranean Style Eggplant Pasta – an Easy Instant Pot Recipe
• Sesame Ginger Noodles with Tofu and Vegetables
• High Protein Pasta with Broccoli and Red Peppers
• Vegan Stuffed Shells with Kale and Sun-dried Tomatoes
• Slow Cooker Vegan Chili
• Baby Bok Choy with Tofu Stir-fry
• Stuffed Peppers with Butternut Squash and Quinoa

Have you tried this one-pan pasta with chickpeas and tomatoes? Please leave a rating and let me know in the comments how you liked it.

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