Chickpea Pantry Pasta

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What do you cook when you are low on groceries and not sure what to make? Try making this yummy chickpea pantry pasta recipe! It tastes good, and does not require many ingredients. The best of both worlds! 

Another fantastic thing about this recipe is that it is easy on the budget as well! This dish is simple yet elegant. Give it a try and let us know what you think. 

You can eat this dish alone or partner it with a simple side dish such as a salad or carrots. See our other recipes for additional ideas. 

What You Will Need:

Garlic
Onion
Olive oil
Linguine noodles
Butter
Chicken stock
Whole milk
Chickpeas
Parmesan cheese
Parsley
Salt
Pepper

How To:

In a large skillet over medium heat, cook olive oil, garlic and onion until onion begin to get transparent and slightly brown.

Add to the skillet, linguine noodles, butter, chicken stock, and whole milk. Stir the mixture together. Bring to a boil over medium-high heat. Turn down to low heat, cover and let simmer for about 20 mintues, or until pasta becomes soft.

In a bowl, toss chickpeas with a drizzle of olive oil and add to the noodle mixture. Cook over low heat until chickpeas become warm, (about 5 minutes).

Remove from heat and stir in parmesan cheese. Sprinkle the top with parsley. Add salt and pepper to taste. Serve while hot, and enjoy!

Let us know what you think about this chickpea pantry pasta, and what twists you have added to make it your own. What are your special twists for chickpea pantry pasta recipe?

Check out our recipe for Grated Beet, Frisee, Walnut And Goat Cheese Salad. You might also like Mushroom Fennel and Parmesan Stuffing. Check it out and let us know what you think! We love hearing from you! 

Linguine With Chickpeas And Parmesan

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Keyword: chickpea, pasta
Servings: 6 people

Ingredients

  • 5 cloves garlic pressed
  • 1 small onion minced (optional)
  • 2 tbsp olive oil
  • 16 ounces linguine noodles
  • 4 tbsp butter
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 15 oz can chickpeas rinsed and drained
  • 1 cup parmesan cheese
  • parsley
  • salt to taste
  • pepper to taste

Instructions

  • In a large skillot over medium heat, cook olive oil, garlic and onion until onion begin to get transparent and slightly brown.
  • Add to the skillot, linguine noodles, butter, chicken stock, and whole milk. Stir the mixture together. Bring to a boil over medium-high heat. Turn down to low heat, cover and let simmer for about 20 mintues, or until pasta becomes soft.
  • In a bowl, toss chickpeas with a drizzle of olive oil and add to the noodle mixture. Cook over low heat until chickpeas become warm, (about 5 minutes).
  • Remove from heat and stir in parmesan cheese. Sprinkle the top with parsley. Add salt and pepper to taste. Serve while hot, and enjoy!

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