Easy Garlic Lovers Pasta & Chickpeas Recipe for Vegetarian Dinner Ideas

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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.

Pasta with chickpeas and garlic with colored c

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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

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.

Chickpea LR 2


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

Platter of pasta and cauliflower with olive oil drizzled over plate and piece of bread.

This is perfect with some toasted bread.

Pasta with Chickpeas and Cauliflower

Garbanzo and Pasta with colored cauliflower
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Chickpea Garlic Pasta

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Pasta
Cuisine: Italian
Servings: 4


  • 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


  • 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.


Use as much or as little garlic as you prefer.
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