One Pot Chickpea Pasta

This is definitely one of those recipes that was a pleasant surprise when it came to serving it to my family. I always liked it, but I never dreamed my kids would enjoy it. However, they devour it every time I make it! The flavors are simple, but really delicious, and it comes together in a flash. The chicken broth is definitely a dominant flavor, so I think using a good quality broth or stock makes a difference. (We actually love the chicken stock from Costco.)

One of the things I love about this meal (besides it being a crowd pleaser) is that it’s great when you need a super fast dinner made of pantry staples! We keep all of these ingredients on hand, including my frozen parsley, which works great here. This meal is perfect for a meatless meal during lent, or just for a vegetarian night. We have also found it to be a great side dish. One night recently our family was having dinner with my parents and we served this alongside some homemade crab cakes and it was such a great combination! That might become another favorite way for us to eat this dish.

One Pot Chickpea Pasta

Course Main Course


  • 1 T. olive oil
  • 3 cloves garlic minced
  • 1/2 t salt
  • 3.5 cups chicken broth
  • 1/4 t. crushed red pepper flakes
  • 1/2 lb angel hair pasta
  • 8 oz canned chickpeas, drained and rinsed
  • 1/2 cup fresh parsley chopped
  • grated parmesan for serving


  • Heat olive oil in a large saucepan over medium high heat.
  • Stir in garlic and cook for 1 minute until fragrant.
  • Add the broth, crushed red pepper flakes, and 1/2 t. salt. Bring to a boil.
  • Add pasta and cook, stirring until broth is nearly absorbed and pasta is cooked (about 6 minutes).
  • Stir in chickpeas and parsley.
  • Serve topped with parmesan cheese.

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