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Under 30 Minutes

Under 30 Minutes

Pasta with Chickpea-Tomato Sauce

  • prep: 30 mins
    total time: 30 mins
  • servings: 4




  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes
  • 3 cups cooked chickpeas
  • Coarse salt
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 sprig fresh basil, plus torn leaves for garnish
  • 12 ounces medium pasta shells
  • Grated Parmesan, for serving


  1. Step 1

    In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.

  2. Step 2

    While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.

  3. Step 3

    Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Everyday Food, April 2009



Reviews (8)

  • 19 Mar, 2014

    I like this recipe for its midweek ease, but I wish wish wish the nutritional information for these recipes appeared somewhere. I feel like there was an index with this info in the original Everyday Food but I don't have that any longer.

  • 7 Oct, 2011

    Can you use canned chickpeas?

  • 7 Oct, 2011

    The button is to the left of the page, below the Facebook and Twitter buttons. Or if you screen is small, it appears under the title.

  • 6 Oct, 2011

    Where is the button to add this to my collections list?

  • 13 Apr, 2011

    This is a light healthy meal that I will make again.

  • 4 Jan, 2011

    Very easy, the sauce was tasty. I used vegetable broth for a quick vegan meal, sprinkled with nutritional yeast instead of parmesan.

  • 3 Nov, 2010

    Very easy. Taste just okay. Will make again.

  • 2 Nov, 2010

    Lovely, so pretty , easy meal.