Pasta and Chickpeas



Chickpeas are legumes that, with their genuineness and sweetness, lend themselves to the preparation of very different recipes, from those linked to regional traditions such as chickpeas with tomato, up to appetizing starters or mains like baked chickpea omelette or chickpea burger. If you feel like a nice plate of pasta that encapsulates simple yet tasty and flavorful ingredients, we propose a recipe from the Italian tradition, with the good taste of the past: pasta and chickpeas! A dish that you have surely brought to your table at least once, perhaps in the classic "in bianco" version. However, we suggest a delicious variant with the addition of tomato sauce and pancetta, which will give an extra touch to the recipe, creating a tasty contrast with the delicate flavor of chickpeas. So don't hesitate to try this appetizing and succulent version of pasta and chickpeas, which with its genuine goodness will warm you up on the coldest winter evenings!

Don't miss these tasty variations of pasta and chickpeas:


Pipe Rigate pasta 3 cups (320 g)
Precooked chickpeas 1 lb (500 g)
Yellow onions 1.8 oz (50 g)
Celery ½ cup (50 g)
Garlic 1 clove
Fine salt 1 pinch
Black pepper to taste
Smoked pancetta 3.5 oz (100 g)
Extra virgin olive oil 6 tbsp (40 g)
Tomato puree 9 oz (250 g)
Rosemary 1 sprig
Carrots 1.8 oz (50 g)
White wine 1.8 oz (50 g) -
Tomato paste ½ tbsp (8 g)

How to prepare Pasta and Chickpeas

To prepare the pasta and chickpeas, start with the sofrito: you will need first of all a carrot, celery, an onion, and a garlic clove 1. Wash the vegetables and finely chop the carrot 2, the celery 3,

the onion. Also finely chop the rosemary, and set all the ingredients aside 4. In a pan with some oil, add the onion, let it brown, then add the celery 5 and the carrot 6, and let them soften for a few minutes,

then add the garlic clove and let it flavor 7, stirring occasionally so as not to burn the sofrito 8. Add the pancetta rind 9,

and cut the rest of the pancetta into small strips 10. Transfer them to the pan 11, add the chopped rosemary 12 and let it sauté for a few minutes.

Deglaze with the white wine 13, season with salt and pepper 14 and add the chickpeas to the pan 15.

Add the tomato sauce 16, let it simmer on low heat for at least 15 minutes, then add the tomato paste 17 and dilute with a ladle of water 18.

Then remove the pancetta rind and the garlic clove 19, take about a third of the chickpeas 20 and put them in the blender 21.

Blend until you get a creamy consistency 22; meanwhile, bring a pot of salted water to a boil, throw in the pasta 23 and cook it al dente. Put the cream obtained together with the sofrito in the pan 24,

Drain the pasta al dente, add it to the pan 25 and stir well mixing everything together 26, so that the pasta blends well with all the ingredients: your pasta and chickpeas is ready to be enjoyed 27!


You can store the pasta and chickpeas in an airtight container in the refrigerator, for a maximum of one day.


If you prefer your pasta and chickpeas to be more brothy, you can add vegetable broth.

To add an extra touch of flavor you can sprinkle some grated Parmesan before serving it or replace the pancetta with guanciale.

You can also use fresh chickpeas, but remember to soak them for at least 12 hours before cooking them.

If you love chickpeas, try them as a snack with the recipe for crispy baked chickpeas!