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Pasta with Garbanzo Beans

Quick and easy pasta dish. Vegan pasta with garbanzo beans Flavors of garlic and chilli flakes and rosemary takes the dish to a new level. Simple and nutritious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 cups pasta; cooked al dente
  • 3 tbsp virgin olive oil
  • 4 large 10-15 grams garlic cloves; finely chopped
  • ½ tsp red chilli flakes use more for extra heat
  • 2 tsp finely chopped fresh rosemary OR 1 tsp dried rosemary crumbled
  • 1- 14 oz can garbanzo beans ; drained and rinsed
  • 2 tbsp finely chopped parsley
  • 1 oz micro greens optional
  • Salt and pepper to taste


  • Cook pasta in large pot of boiling water seasoned with generous amount of salt.
  • While the pasta is cooking, heat oil in a large skillet over medium heat. Add chopped garlic, red chilli flakes, and rosemary and fry for a few minutes until fragrant.
  • Add the drained and rinsed garbanzo beans and cook well on high heat for about 3-4 minutes.
  • Once the pasta is cooked, drain the pasta, but reserve about a ¼-1/2 cup of pasta water.
  • Add the pasta and chopped parsley to the skillet and toss well to coat. If it gets too dry, add enough of the reserved pasta water.
  • Toss in the micro greens if using.
  • Season with salt and pepper.
  • Serve immediately.


Cook the pasta al dente and use a genrous amount of salt while cooking the pasta. For this recipe large tube pasta work well – Penne, rigatoni and conchigele You can use dried rosemary if you do not have fresh herb. ( I have at times used thyme as well.) You can either use canned garbanzo beans or cooked garbanzo beans as well.