Spicy Italian Chickpea Pasta

A flavorful pasta dish is all I need in life. Fresh herbs, a creamy light tomato sauce, and crunchy chickpeas…I could eat that for the rest of my life. 

Not going to lie I love my traditional tomato sauce with spaghetti noodles…but sometimes it’s best to switch things up and kick it up a notch. Add a bit of heat, crunchy beans, and fresh tarragon and you got yourself a damn good pasta dish.

With a light flavorful tomato sauce, fresh herbs, and spicy chickpeas this dish will amaze your taste buds. Pair with some fresh cherry tomatoes and it will be the perfect end of summer dish!


It is fun to get in the kitchen and play around with fresh herbs. I had a lot of fresh oregano and tarragon on hand so I thought what better way to use it up then throw it in an Italian-inspired dish?

Crunchy chickpeas are my favorite topper on a dish and the texture pairs perfectly with the chewy noodles.

Adding a bit of cayenne to the chickpeas adds the perfect heat and kick to the dish as well!


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Spicy Italian Chickpea Pasta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A light and flavorful tomato sauce embedded with fresh herbs and paired with crispy spicy chickpeas. 

Course: Main Course
Cuisine: Italian
Keyword: 30-minute meals, spicy italian chickpea pasta, vegan pasta recipe
Author: Taavi Moore
Spicy Chickpeas
  • 1 15 oz. can chickpeas, rinsed and drained
  • 2 smashed cloves garlic
  • 1 tsp olive oil
  • 1/4 tsp ground coriander
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • Pepper to taste
Tomato Sauce
  • 1 tsp olive oil
  • 3 cloves minced garlic
  • 1/2 cup diced white onion
  • Pinch of salt
  • 1 cup diced zucchini
  • 1 28 oz. can San Marzano tomatoes
  • 1 tbsp tomato paste
  • Pinch of salt
  • 1/4 tsp ground coriander
  • 1 tsp dried basil
  • 1 tsp finely minced fresh tarragon
  • 1/2 tsp minced fresh oregano
  • 1 large handful spinach
  • 150 g pasta of choice (I used whole wheat)
  • Red pepper flakes
  • Lemon juice
  • Flaky sea salt
  1. Preheat the oven to 400 degrees.

  2. On a baking sheet, toss the chickpeas in all the ingredients. Roast for 30 min. until crispy and golden brown.

  3. While chickpeas are roasting, prepare the tomato sauce. Heat a skillet over medium-high. Add the oil and slightly heat. Add the garlic, onion, and a pinch of salt. Saute for 5-6 min. until fragrant and translucent. Add the zucchini and cook for 4-5 min. until slightly soft. 

  4. Pour in the can of tomatoes and tomato paste. Add a pinch of salt. Bring to a low boil, then turn the heat down to medium-low. Add the fresh and dried herbs. Simmer for 20 min. Add the spinach at the last 5 min. of cooking. 

  5. During the last 10 min. of cooking the tomato sauce, boil your pasta according to pkg directions. Drain and reserve 1 tbsp of pasta water. Add the pasta directly to the sauce along with the chickpeas and pasta water. Stir to fully coat pasta in the sauce.

  6. Serve up the pasta with a sprinkle of red pepper flakes, a squeeze of fresh lemon juice, and a pinch of flaky sea salt. 


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