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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 mins
Cook Time30 mins
Total Time40 mins
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...