This is one of my favorite pastas. It’s light, easy, and quick. Most likely you may have these items tucked somewhere in your pantry which makes this great for a last minute meal when you are in a hurry. This Chickpea tomato artichoke pasta is sure to be a family favorite.
Tips For Making This Pasta
Chickpea tomato artichoke pasta can be put together rather quickly which is nice for any weekday when you’re strapped for time.
I like using spaghetti. Being gluten free, it took awhile to find good quality pastas. For this one I used Jovial. Any pasta will work though, if your a fan of spirals, go ahead and use that instead!
Chickpeas
When you are mashing your chickpeas I found a great way to do this is by putting your drained chickpeas on a plate and mashing them with the bottom of a glass. You don’t want them too pasty, so don’t pulverize them. You just want to add some texture to your beans.
I like using mostly canned ingredients for this recipe just because it saves on time but if you want you can use fully cooked chickpeas and fresh chopped tomatoes.
Garlic
The secret when you sauté garlic is not to burn it. So have your burner on medium heat when you add the onions, garlic and red pepper flakes. Move them around often so they don’t burn. The garlic and onions will start to shimmer when the are ready.
Also when you work with cooking any pepper flakes they can give off fumes that can make you cough so remember to not be directly over the pan when cooking.
Wine
Once you have added your chickpeas you can now add in your wine. I like using a dry white wine like a sauvignon blanc. However any white wine will work.
If you don’t have wine you can use stock or broth but I like the wine because it enhances the acidity and aroma that goes with the pasta!
Garnish
When your finished adding your tomatoes, capers and artichokes to the pan mix together and add it to your strained pasta.
Garnish with chopped fresh italian parsley and basil. This is key to bring some freshness to the dish.
You can also add shave parmesan to it. I like using the dairy free Violife Parmesan.
Chickpea Tomato Artichoke Pasta
Ingredients
- 1 Package Spaghetti Noodles Or noodle of preference
- 3 Tbsp Avocado Oil
- 1/2 Tsp Red Pepper Flakes
- ½ Yellow Onion Diced
- 3 to 4 cloves garlic Finely Chopped
- 1 Can Garbanzo Beans, drained Or 2 Cups Cooked
- ½ Cup Artichoke Hearts Canned, drained and chopped
- ¼ Cup Capers drained
- 1/2 Tsp Dry Thyme
- 1/2 Tsp Salt and Pepper
- 1/2 Cup White Wine
- 1 14 Oz Crushed Tomatoes
- Handful fresh basil and italian parsley chopped
- 1/2 Cup Grated Parmesan Cheese for garnish
Instructions
- Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
- Strain and rinse garbanzo beans and add them to a bowl. Mash and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the yellow onion, garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add the garbanzo beans and season them with the thyme, salt, and pepper.
- Cook, stirring occasionally, for 3 or 4 minutes. Add the wine and cook down for 1 minutes or so, then stir in the tomatoes, chopped artichokes and capers.. Drain the pasta and toss with the sauce. Top the pasta with parsley, basil and grated cheese.