Spicy Chickpea Pasta

by nomeatbarefeet

When we just want a good ol’ spaghetti dinner, this is one of our favorites.  We have used spaghetti, but because the sauce can be on the thinner side, we like to use a pasta with lots of twists and turns like fusilli, or nooks like medium shells.


1 tablespoon olive oil

2-3 garlic cloves, minced

1/4 teaspoon red-pepper flakes (we like it spicy, we do 8 shakes of our red pepper flakes)

1 can of chickpeas

Coarse salt

1 can (28 ounces) crushed tomatoes

14 oz. of vegetable stock.  (We make ours with Better Than Bouillon Veg stock concentrate)

12 ounces of pasta (you can do a whole pound, you will have enough sauce)

The How To:

  1. In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes.
  2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  3. Add sauce to pasta, and toss.
  4. Top with nutritional yeast or Parma brand garlicky green parma.

Now, this picture has cheese on it, obviously we do not put dairy cheese on ours, but do put health doses of nutritional yeast or Parma Vegan Parm Cheese

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