Pasta with Marinara Sauce and Chickpeas | Best Pasta e Ceci

Pasta e Ceci or Pasta with Marinara Sauce, vegetables, and Chickpeas in a white bowl.

5 from 11 votes

Pasta with Marinara Sauce and Chickpeas | Best Pasta e Ceci

Spaghetti Pasta With Marinara Sauce and Chickpeas is a very delicious and flavorful, must-try recipe prepared using store-bought marinara or homemade tomato sauce, spaghetti pasta, and chickpeas as the main ingredients. The dish can be prepared in under 30 minutes and is about 800 calories per serving.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings: people

Calories: 762kcal

Author: Kushi

Ingredients

70 g Pasta Spaghetti or Angel hair or any pasta of your choice - up to 100 grams.
½ cup Marinara Sauce
¼ cup Alfredo sauce
1.5 tablespoon Olive oil
16 oz Chickpeas 1 can
½ medium Onion chopped
2 cloves Garlic chopped
6 medium Mushroom sliced
¼ medium Bell pepper chopped lengthwise
⅓ cup Green peas fresh/frozen
6 florets Broccoli
¼ medium Carrot chopped lengthwise
¼ cup Cheese any melting cheese (Mozzarella, Parmesan, etc.)
¼ teaspoon Salt adjust to taste

Instructions

Step 1 - Cook and drain the paste

Cook the pasta according to the package instructions in salted boiling water and drain them. Keep this aside.
70 g Pasta
Dain the water from the canned chickpeas. Use half of the chickpeas directly in the pasta recipe and deep fry the other half in oil till it becomes crisp. Crispy chickpeas can be served as a side along with the pasta. See notes.
16 oz Chickpeas

Step 2 - Saute the Vegetables (Optional)

Heat olive oil in a nonstick pan. Add onion and garlic, and saute until onions become translucent.
1.5 tablespoon Olive oil, ½ medium Onion, 2 cloves Garlic
Now add the remaining veggies of your choice, half of the chickpeas, and saute them till it is cooked.
6 medium Mushroom, ¼ medium Bell pepper, ⅓ cup Green peas, 6 florets Broccoli, ¼ medium Carrot

Step 3 - Add cooked pasta and mix

Add marinara sauce and alfredo sauce, and mix well. Bring it to a boil on a medium flame till all the flavors are well combined.
½ cup Marinara Sauce, ¼ cup Alfredo sauce
Add in the cooked pasta (from Step 1) and toss till it is well coated in the sauce. Check for seasoning.
¼ teaspoon Salt
Garnish it with cheese.
¼ cup Cheese
Spaghetti Pasta With Marinara and Chickpeas or Pasta e Ceci is now ready. Drizzle olive oil just before you serve. Serve with a side of crispy chickpeas and enjoy.

Notes

Expert Chef Tips

You can substitute Alfredo sauce with other cheese sauces if desired.
If you want it spicier, add slit green chilies, red chile powder or cayenne powder, Sriracha / Red Hot sauce, etc., while adding the marinara sauce.
Make sure you slightly undercook the pasta (i.e., 95% done) or al dente. Pasta will completely cook when tossed in hot marinara sauce.
Any variety of pasta can be used to prepare this dish. Follow the package instructions while cooking the pasta.
You can use the entire can of chickpeas (16 oz) while preparing the pasta. Deep-frying them (half a can of chickpeas) in oil to serve crispy chickpeas with the finished dish is optional.

Storage Instructions

It is best to consume this dish fresh. However, if there are any leftovers, you can store them in an airtight container for up to 3 days in the refrigerator.
Reheat it gently on a stovetop or microwave until heated through.

Nutrition