Pasta With Chickpeas Recipe

Name: Pasta With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat penne; 1 head escarole, chopped (or substitute gai choy, kale, Swiss chard, spinach); 4 tablespoons extra virgin olive oil; ¼ cup capers, drained and patted dry; 5 garlic cloves, sliced; ½ cup fresh parsley, roughly chopped; ¼ teaspoon red pepper flakes; 1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved; 1 (15 1/2 ounce) can chickpeas, drained, rinsed and patted dry; 1 teaspoon salt and pepper; 2 bay leaves; ½ cup parmesan cheese, freshly grated, plus more for garnish

Servings: persons

2 cups whole wheat penne
1 head escarole, chopped (or substitute gai choy, kale, Swiss chard, spinach)
4 tablespoons extra virgin olive oil
¼ cup capers, drained and patted dry
5 garlic cloves, sliced
½ cup fresh parsley, roughly chopped
¼ teaspoon red pepper flakes
1 (28 ounce) can whole canned tomatoes, crushed slightly, liquid reserved
1 (15 1/2 ounce) can chickpeas, drained, rinsed and patted dry
1 teaspoon salt and pepper
2 bay leaves
½ cup parmesan cheese, freshly grated, plus more for garnish

1
Cook the pasta according to the package directions.
2
Add the escarole to pasta water during the last 2 minutes, cover and do not stir.
3
Remove the escarole with tongs; set aside.
4
Drain the pasta, reserving 1/2 cup cooking liquid.
5
For the capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
6
Add the capers and fry until crisp, about 2 minutes.
7
Transfer to a paper-towel-lined plate.
8
Add the remaining 3 tablespoons oil to the skillet.
9
Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute.
10
Add the tomatoes, chickpeas, a pinch of salt and the bay leaves.
11
Cook until the tomatoes and chickpeas brown, about 6 minutes.
12
Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes.
13
Remove and discard the bay leaves.
14
Add the cooked pasta to the skillet and toss with the sauce.
15
Stir in the cheese and top with fried capers, if using, and more cheese.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups whole wheat penne, 1 head escarole, chopped (or substitute gai choy, kale, Swiss chard, spinach), 4 tablespoons extra virgin olive oil, ¼ cup capers, drained and patted dry, and more.

Yes, Pasta With Chickpeas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions