Recipes, Local specialties, Pasta

Pasta with chickpeas and rosemary

Chickpeas recipe

Today I want to share with you a very easy chickpeas recipe, suitable for vegetarians, and a single dish from a nutritional point of view: pasta with chickpeas and rosemary.

Pasta and legumes is a great combination! In Italian food tradition we have hundreds of different recipes with these simple ingredients. We cook legumes with short or long pasta, even rice sometimes (e.g. risi e bisi), in soups or dry, white or red (i.e. using tomato sauce). What these recipes share is that they all are:

  • simple to be prepared,
  • very tasty (also children usually love them),
  • and, last but not least, incredibly healthy.

Here my choice for an amazing pasta with chickpeas recipe goes to tagliatelle, a fresh pasta typical of Bologna. I also add tomato sauce, but you can cook the same recipe also without it. Here we go!

And if you will like this recipe, you can PIN IT 🙂

Chickpeas recipe
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5 from 1 vote

Pasta with chickpeas and rosemary

Pasta with chickpeas and rosemary is an easy solution if you want a single dish that is both tasty and nutritionally complete. Vegetarian friendly, it will be appreciated by your family and your guests.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: chickpeas, easy, pasta, rosemary, tagliatelle, tomato, vegetarian
Servings: 4 people
Calories: 350kcal
Author: Roberto
Cost: $ 3


  • pan (or wok)
  • pot
  • wooden spoon


  • 3 tbsp extra virgin olive oil
  • 0.5 stalk celery
  • 1 small carrot
  • 0.5 small onion
  • 1 sprig fresh rosemary
  • 260 gr boiled chickpeas
  • 200 gr tomato sauce Mutti is my choice
  • 500 gr fresh tagliatelle or 400 gr of pasta (rigatoni or penne)


  • Chop the celery, carrot and onion and gently fry them in extra virgin olive oil, with the rosemary, using the pan.
    Chickpeas recipe
  • When it's ready (about 10-15 minutes), add the chickpeas and the tomato sauce.
    Chickpeas recipe
  • Stir and let it gently cook (about 10-15 minutes), so that the tomato sauce gets thick.
    Chickpeas recipe
  • In the meanwhile, using the pot cook the tagliatelle in salted hot water, until they get "al dente".
    Chickpeas recipe
  • Drain the pasta and drop it into the pan. Mix it with the sauce for a couple of minutes.
    Chickpeas recipe
  • Serve it and.. Enjoy!
    Chickpeas recipe


  • when you mix the pasta with the sauce in the pan (or wok), I suggest to keep a few spoons of the water used to boil the pasta. It is rich in starch, so that  dropping it into the pan while mixing pasta and sauce while create a delicious creaminess…

I hope you will try this soon and let me know what your results have been! If you are not that much into vegetables, but you still want to have a delicious pasta, better if tagliatelle, then you can find here the authentic recipe for ragù (aka bolognese sauce).

Instead, if you prefer quick and healthy sauces, give a try to this pasta with avocado and swordfish, I believe you will not be disappointed 😉 Enjoy!


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Buon appetito!

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  • Reply Deborah 10/09/2022 at 11:04 PM

    Roberto, can you tell me what the name of this dish is Italian? My mother-in-law taught me all of her childhoom recipes which my husband loved. I make it to this day but would love to add it to my recipe collection with the name she called it. Hope you can help. FYI, the recipe is the same as she made it.

    • Reply Roberto 10/23/2022 at 10:04 AM

      Ciao Deborah! I don’t think it has a specific name (like, e.g. carbonara or amatriciana), it’s “pasta con ceci e rosmarino”. where is your mother-in-law from? I mean, which part of Italy?
      Thanks for reading me, Roberto

  • Reply Laura 08/24/2020 at 8:10 PM

    5 stars
    This recipe rocks! I love it, and I love I can prepare it also for my veggie friends. I will follow you

    • Reply Roberto 08/25/2020 at 10:05 AM

      yes! one of my few veggie friendly recipes, here in Bologna pork is king 🙂

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