pastachickpeaspasta e ceci

Creamy One-Pot Chickpea Pasta

Name: Creamy One-Pot Chickpea Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 generous bowls
Cuisine: Italian
Ingredients: 200 g dry orecchiette or other small pasta; 1 × 400 g can chickpeas, including the liquid, approximately 240 g drained chickpeas; 2 garlic cloves, peeled; 1 small sprig fresh rosemary, leaves finely chopped, approximately 1 teaspoon; 1 heaped tablespoon tomato purée, approximately 12 g; 2 tablespoons extra-virgin olive oil, 30 ml, divided; 575 ml hot water, plus more if required; 1/2 teaspoon fine salt initially, plus more to taste; 1/4 teaspoon freshly ground black pepper, optional

An Italian-inspired pasta e ceci made with chickpeas, garlic, rosemary and tomato purée, naturally thickened by blending some of the chickpeas.

Creamy Chickpea Pasta by Tortellino — recipe photo

Watch on YouTube

Recipe by Tortellino

From YouTube · May 30, 2026

Watch on YouTube

An Italian-inspired pasta e ceci made with chickpeas, garlic, rosemary and tomato purée, naturally thickened by blending some of the chickpeas.

10 min

Prep time

30 min

Cook time

40 min

Total time

2 generous bowls

Yield

Ingredients

9 ingredients

200 g dry orecchiette or other small pasta
1 × 400 g can chickpeas, including the liquid, approximately 240 g drained chickpeas
2 garlic cloves, peeled
1 small sprig fresh rosemary, leaves finely chopped, approximately 1 teaspoon
1 heaped tablespoon tomato purée, approximately 12 g
2 tablespoons extra-virgin olive oil, 30 ml, divided
575 ml hot water, plus more if required
1/2 teaspoon fine salt initially, plus more to taste
1/4 teaspoon freshly ground black pepper, optional

Equipment

Medium saucepan with lid
Wooden spoon
Blender or stick blender
Ladle

Method

15 steps

Finely chop the rosemary leaves. Keep the chickpeas and their canning liquid together.
Heat approximately 1 1/2 tablespoons of the olive oil in a saucepan large enough to hold the pasta.
Add the whole garlic cloves and finely chopped rosemary. Cook gently over medium-low heat for 2 to 3 minutes without allowing the garlic to brown.
Add the chickpeas together with all the liquid from the can.
Stir in the tomato purée and approximately 1/2 teaspoon salt.
Pour in 575 ml hot water, stir and bring to a gentle simmer.
Simmer uncovered for approximately 15 minutes.
Remove approximately two-thirds of the chickpeas, the garlic cloves and a little cooking liquid. Blend until completely smooth.
Return the chickpea purée to the saucepan and stir to combine.
Add the dry pasta directly to the chickpea sauce.
Cook gently according to the pasta packet timing, stirring frequently so the pasta does not stick to the bottom.
Add small splashes of hot water as necessary. The finished dish should be creamy and loose rather than dry.
When the pasta is almost tender, turn off the heat, cover the pan and leave it to rest for 2 minutes.
Taste and adjust the salt. Finish with the black pepper and the remaining olive oil.
Divide between two bowls and serve immediately.

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Helpful tips

Do not drain the chickpeas because their liquid helps create the creamy sauce.
Keep the heat gentle so the garlic flavours the oil without becoming bitter.
Stir regularly after adding the pasta because the thickened sauce can catch on the pan.
Add extra hot water gradually; the pasta continues absorbing liquid while resting.
Finely chopping the rosemary prevents large, woody pieces in the finished dish.

Storage

Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water because the pasta will continue absorbing the sauce.

Additional tips

The chickpea liquid and added salt can make the dish high in sodium. Taste before adding more salt. The sauce thickens substantially as it stands, so loosen it with water when reheating.