Easy Garlic Lovers Pasta & Chickpeas Recipe for Vegetarian Dinner Ideas

Last Updated on April 26, 2023 by Chef Mireille

Garlic Loves Pasta and Chickpeas with colored cauliflower or broccoli is a really flavorful pasta dish to work into your weekly menu for Meatless Monday. It is pungent with lots of fresh garlic.

This is a variation of the classic Italian Pasta e Ceci, except this is a version of Pasta and Chickpeas without tomatoes.

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Thanks to Srivalli’s Cookbook Cooking Challenge, I am now utilized my Gourmet subscription I had in 2004-2005. I had stopped the subscription because I wasn’t reading the magazine and felt it was a waste of money. Now, I am utilizing the magazine by trying the recipes in the magazine. I no longer feel I wasted my money.

Here are some other Vegetarian meals that are just as perfect for #MeatlessMonday!

Vegetarian Dinner Ideas

• Spinach Pesto Pasta
• Basil Cream Pasta with Vegetables
• Asparagus Pesto Pasta with Butternut Squash
• Bell Pepper Pesto Tortelloni

This recipe is from the January 2005 issue in a section called Quick Meals, however I made a number of changes after a visit to the Farmer’s Market. Instead of using frozen broccoli, I used a combination of all the fresh colorful cauliflower’s available in some supermarkets and the farmer’s markets. I have now made this several times, sometimes utilizing fresh carrot fettucini from the farmer’s market, although in these photos I used tagliatelle. I also added some pesto to the original recipe.

However, the step by step photos below are from when I made it with the carrot fettucini and added some seasonal sage. You can add whatever herbs you like to make it even more flavorful – some fresh oregano, parsley or rosemary would all work wonders with this pasta dish.

Garlic, ginger and onion are ingredients I use as seasoning, however, I never use it as the dominating flavor. As much as most people love garlic mashed potatoes, I find it too overpowering. Therefore, I reduced the quantity of the garlic in this recipe by half. Still, the garlic came through very strong. However, if you are a garlic lover, feel free to double the quantity of garlic I used.

HOW TO MAKE GARLIC PASTA AND CHICKPEAS

Drizzle with extra oil and serve with lots of freshly grated cheese

This is perfect with some toasted bread.

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Chickpea Garlic Pasta

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 4

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Ingredients

• 10 oz. fresh tagliatelle
• 5 tablespoons olive oil
• 3-5 cloves garlic finely chopped
• 1/2 red jalapeno finely chopped (or 1/2 teaspoon crushed red pepper)
• 14 oz. cauliflower broken into florets
• 15.5 oz. can chickpeas drained and rinsed
• 2 tablespoons finely chopped parsley or your favorite herb like oregano, rosemary, sage or mint
• 3 tablespoons pesto
• 4 tablespooons freshly grated Pecorino Romano cheese
• salt to taste

Instructions

• Boil a large pot of water. Add salt and a tablespoon of olive oil. Add fresh pasta and cook for 3 minutes, until al dente. (If using dried pasta, cook according to package instructions.) Drain, but reserve 1 cup of the cooking liquid.
• In a large skillet, heat 1 tablespoon of the olive oil. Add garlic and chile. Saute for a few minutes until the garlic turns golden.
• Add cauliflower and reserved cooking liquid. Stir once. Cover and cook for 8 minutes. The vegetables should be fork tender, but still crisp and the liquid will have evaporated.
• Add chickpeas, cooked pasta. pestp, parsley and salt. Toss for 2 minutes.
• To serve, add 1 tablespoon of olive oil and cheese over each serving.

Notes

Use as much or as little garlic as you prefer.

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