Chickpeas Pasta with Rosemary and Parmesan

Chickpea Pasta with Rosemary & Parmesan

By Melanie Richardson

For all my vego friends who still love to carb load, this one is for you (minus the anchovies).

A quick & easy pasta recipe that’s still high in protein without the addition of meat.

You can make this all in the one pan to keep the post dinner clean up quick & easy!

  • 1 tbsp olive oil
  • 4 x shallot, finely sliced
  • 4 x celery sticks, finely sliced
  • 4 x sprigs rosemary
  • 4 x anchovy fillets in oil
  • 2 x 425g cans of chickpeas
  • 500g pack shell pasta
  • 30g parmesan


  1. Finely slice shallots and celery
  2. Heat 1/2 tbsp olive oil in pan over medium-high heat & place rosemary sprigs in oil and fry until crispy 
  3. Remove rosemary, set aside and leave rosemary infused oil in pan
  4. Add shallots, celery and anchovy fillets, cook for 5 mins stirring occasionally 
  5. Pour in chickpeas, juice & all, plus three cans worth of water
  6. Bring to the boil and simmer for 5 mins then season with salt & pepper
  7. Use a stick blender to blitz the chickpeas mixture to give a silky texture
  8. Add pasta to chickpea pan and bring to the boil then reduce to a simmer until pasta is cooked
  9. Finely grate in most of the parmesan, stir and season if necessary
  10. Strip rosemary sprigs & serve over pasta with extra parmesan and enjoy my friends!

Servings = 4

Calories = 491

Macros = P: 21.4g, C: 78.8g, F: 11.8g


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