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One pot pasta and chickpeas. One pot and 30 minutes to prepare. This is an easy recipe and very tasty. | joeshealthymeals.com

One-Pot Pasta and Chickpeas

Delicious easy meal made in one-pot.
Course Pasta stew
Cuisine Italian
Keyword chickpeas and pasta, pasta with chickpeas
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings 8 servings
Calories 328kcal
Author Joe Boyle


  • 2 oz , pancetta, chopped (or substitute smokey bacon)
  • 1 small carrot , coarse chopped
  • 1 small celery rib , coarse chopped
  • 1 small onion , coarse chopped
  • 4 garlic cloves
  • 1 14- oz . can whole plum tomatoes , drained and liquid discarded
  • 4 tbsp olive oil
  • 1 tbsp anchovy paste
  • 2 tsp minced fresh rosemary (1 tsp. dried rosemary)
  • 1/4 tsp red pepper flakes
  • 2 15- oz cans chickpeas with liquid
  • 2 cups water
  • 1 tsp kosher salt
  • 8 oz . ditalini pasta
  • 1 tbsp lemon juice (juice from 1/2 lemon)
  • 2 tbsp chopped parsley
  • grated parmesan cheese for garnish


  • In a food processor, place the pancetta and puree, about 30 seconds, scraping down sides when necessary.
  • Place the chopped carrot, celery, and garlic cloves in the processor with the pancetta and pulse 8 to 10 times.
  • Add the chopped onion and pulse again until finely minced.
  • Place the pancetta and vegetables in a dutch oven or other 6-quart stock pot and add the olive oil. Cook the olive oil and pureed mixture on medium heat, stirring occasionally for 5 minutes. Then, add the anchovy paste, rosemary, and pepper flakes and cook another minute.
  • While the vegetables cook, place the drained whole tomatoes in the food processor and pulse until finely chopped, but not pureed.
  • Next, add the chopped tomatoes, chickpeas, and their liquid, water, and salt, and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Add pasta and cook until softened, about 11 minutes
  • Remove from the heat and stir in the lemon juice and parsley.
  • Serve hot with grated parmesan and more parsley if desired.


  1. Leftovers can be stored, covered in the refrigerator for 2 days.
  2. Reheat in a microwave or in a saucepan on the stove, adding a bit of water to loosen the stew.


Calories: 328kcal