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One pan pasta with chickpeas and tomatoes with blue napkin and fork
Melissa Altman-Traub

One Pan Pasta with Chickpeas and Tomatoes

5 from 2 votes
This easy vegan main dish is a great option for a busy weeknight. Enjoy the Mediterranean flavors and protein from chickpeas.
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Prep Time 3 minutes
Cook Time 22 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 182
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra vigin olive oil
  • ¼ large onion, chopped
  • 1 clove garlic, minced
  • 1 cup water
  • 1 cup vegetable broth
  • 1 ½ cups whole wheat rotini uncooked
  • dash salt
  • dash black pepper
  • ½ cup diced tomatoes canned, with juice
  • ½ teaspoon dried basil
  • 1 teaspoon fresh rosemary chopped
  • ½ cup chickpeas canned, low sodium
  • 8 spears asparagus sliced in thirds

Equipment

  • 1 Large skillet
  • Chef's knife
  • Cutting board

Method
 

  1. In a large skillet, heat the oil over medium heat for 30 seconds. Add the onions and garlic and saute. stirring a few times, for about 2 minutes.
  2. Next, add the water, vegetable broth, rotini, tomatoes, salt, pepper, rosemary, and basil. Cover pan with lid and reduce the heat to a simmer. Cook for 15 minutes.
  3. Stir the mixture. Add the chickpeas and the asparagus. Cover and cook for another 5 minutes.

Nutrition

Calories: 182kcal

Notes

If you have dried rosemary, use half of the quantity.
If using fresh basil, use 1 teaspoon or more and add after the dish has finished cooking.
Spinach or other green vegetables can be used in place of the asparagus.
Can make with gluten-free pasta
Can top with nutritional yeast if desired for a cheesy flavor.
The nutrition estimate is from VeryWellFit

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