Vegan pasta with chickpeas and herbs ragu

April 01, 2020

Here is another one of my comfort food.
One of those simple, rustic dishes, able to bring a good mood and satisfy all palates and appetites: pasta and chickpeas.
I propose it in a version with stewed chickpeas.
It was possible for me to cook them for only half an hour, having soaked the chickpeas for 48 hours (changing the water 2/3 times a day).

Ingredients for 4

320 gr of wholemeal short pasta (in the photo you can see the fusilli, which collect the sauce well)
2 handfuls of chickpeas already soaked
125 gr of tomato pulp
the green part of a leek
1 clove of garlic
3 bay leaves
1 sprig of rosemary
1 sprig of savory
4 juniper berries
1 pinch of nutmeg
extra virgin olive oil, salt and pepper


Wash and chop the green part of the leaves of a leek. Clean and chop the garlic. Mash the juniper berries and mince them. Put all the ingredients in a saucepan (I used one in cast iron, because it facilitates cooking in a 'stew' style), with 3 tablespoons of extra virgin olive oil, the rosemary and the bay leaf.

Brown the sauté, add the chickpeas and cook for a few minutes then add the tomato pulp and 2 cups of hot water. Cook over low heat for 30 ', checking occasionally that the sauce does not become too dry or stick.

Boil the pasta in abundant salted water and drain it al dente. Season with the sauce and a few leaves of fresh savory, an aromatic plant with multiple healing properties as it is carminative, expectorant and much, much more. If you want to learn more, you can take a look here.
Recipe:  Vegan pasta with chickpeas and herbs ragu

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