Creamy Tomato Chickpea Pasta

Name: Creamy Tomato Chickpea Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz pasta of your choice; 1 can chickpeas, drained and rinsed; 2 cups diced tomatoes; 1 cup coconut milk; 2 cloves garlic, minced; 1 onion, chopped; 2 tbsp olive oil; 1 tsp dried basil; Salt and pepper to taste

Highlighted under: Simple Planning

I absolutely love making Creamy Tomato Chickpea Pasta on busy weeknights when I crave something hearty yet wholesome. The blend of creamy coconut milk and savory tomatoes creates an irresistible sauce that perfectly coats the pasta. My family devours it every time, and I appreciate how quick and easy it is to prepare. Plus, using chickpeas brings a unique texture and a boost of plant-based protein, making it a nutritious choice. This dish truly satisfies my cravings and keeps me feeling energized even on the busiest days!

Created by

Jemima Fox

Last updated on 2026-01-15T19:57:35.637Z

When I first experimented with this pasta dish, I was amazed at how well the flavors melded together. The creamy sauce, enriched with flavors from garlic and herbs, is incredibly satisfying yet light. I recommend sautéing the garlic until golden for a deeper flavor profile; it really elevates the dish!

To coat the pasta perfectly, I like to reserve a little pasta water before draining; adding it to the sauce gives it a silky texture that envelops each piece of pasta. It truly enhances the overall dish, making every bite a creamy delight. Trust me, this pasta will become a staple in your kitchen!

        Why You'll Love This Recipe
        Creamy coconut milk adds richness without dairy
Chickpeas boost protein and fiber for a filling meal
Ready in just 25 minutes for busy weeknights

      

Perfecting Texture and Flavor

The combination of chickpeas and coconut milk in this recipe not only adds creaminess but also contributes uniquely to the texture and flavor profile. The chickpeas provide a hearty bite that complements the pasta, making the dish more filling. I recommend using canned chickpeas for convenience; just be sure to rinse them well to remove excess sodium and any canned taste. You can also use dried chickpeas, but you'll need to soak and cook them beforehand, which extends the preparation time.

This dish thrives on the balance of flavors. The sweetness of the coconut milk pairs beautifully with the acidity of the diced tomatoes. To elevate this further, consider using fire-roasted diced tomatoes for an added smoky depth. If you'd like to increase the flavor complexity, adding a splash of balsamic vinegar or a squeeze of fresh lemon juice at the end can brighten up the entire dish. Just start with a little and taste as you go.

Make-Ahead and Storage Tips

If you're like me and enjoy meal prep, this creamy tomato chickpea pasta is an ideal candidate. You can cook the pasta and prepare the sauce in advance, storing each component separately in the fridge. Just be sure to store the pasta slightly undercooked; al dente pasta holds up better when reheated, preventing it from becoming mushy. When you're ready to enjoy it, reheat the sauce gently on the stovetop and mix in the pasta, adding reserved pasta water as needed to loosen the sauce.

This dish also freezes well! To freeze, allow the pasta to cool completely before transferring it to an airtight container. It’s best to freeze without the pasta; simply prepare the sauce, then defrost and reheat before serving. After thawing, the sauce might need a little refreshing. A splash of coconut milk or water can help regain its creamy consistency.

Serving Suggestions and Variations

This creamy tomato chickpea pasta is versatile in terms of serving. Feel free to top with freshly grated Parmesan for a non-vegan option, or sprinkle nutritional yeast for a cheesy flavor without dairy. A handful of fresh spinach stirred in just before serving adds a nutritious boost and a vibrant color contrast. For a crunch factor, consider topping it with toasted pine nuts or walnuts, which also complement the creamy sauce without overloading on carbs.

To switch things up, you can explore variations on the base ingredients. Swap chickpeas for cannellini beans or lentils for a different protein source, or switch up the pasta shape for fun. For spice lovers, adding a pinch of red pepper flakes while sautéing the onions infuses heat into the dish. Another delightful variation is to mix in seasonal vegetables like zucchini or bell peppers, adding color and extra nutrients.

Ingredients

For the Pasta

12 oz pasta of your choice
1 can chickpeas, drained and rinsed
2 cups diced tomatoes
1 cup coconut milk
2 cloves garlic, minced
1 onion, chopped
2 tbsp olive oil
1 tsp dried basil
Salt and pepper to taste

Make sure to adjust the seasonings to your taste!

Cooking Instructions

Cook the pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Sauté the aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.

Prepare the sauce

Add the diced tomatoes and chickpeas to the skillet. Stir in the coconut milk, dried basil, salt, and pepper. Bring to a simmer and let it cook for 5 minutes.

Combine everything

Toss the drained pasta into the skillet, mixing thoroughly to coat each strand. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve and enjoy

Divide the creamy tomato chickpea pasta into bowls and garnish with fresh herbs if desired. Serve hot and enjoy your deliciously satisfying meal!

This dish is perfect for lunch or dinner!

Pro Tips

For a spicy kick, add red pepper flakes when sautéing the garlic. You can also add spinach or kale at the end for extra nutrition and color.

Ingredient Substitutions

This recipe offers flexibility when it comes to ingredients. For those avoiding coconut, you can replace the coconut milk with unsweetened almond milk or a creamy cashew cream; just be mindful that the flavors will differ slightly. If you’re sensitive to legumes, feel free to leave out the chickpeas and increase the volume of pasta or vegetables to ensure the dish remains hearty. When it comes to fresh herbs, dried herbs like oregano can be used in place of basil, though you may need to adjust the quantity since dried herbs are typically more potent.

To make this dish gluten-free, simply substitute regular pasta with chickpea or gluten-free pasta varieties. Cooking times may vary with these substitutions, so be sure to check the package instructions to avoid overcooking. If you follow a low-carb diet, spiralized vegetables like zucchini or shirataki noodles can provide an excellent pasta alternative while keeping the dish low in carbohydrates without sacrificing protein.

Adjusting Spice Levels

If you prefer a more aromatic flavor profile, add a pinch of cumin or smoked paprika while sautéing the onions. This adds warmth and enhances the overall complexity of the dish. For those who enjoy heat, incorporating red pepper flakes or diced fresh chili peppers during the cooking process can amp up the spice. Gradually add spices, tasting as you go to ensure the heat level meets your preferences without overwhelming the creamy tomato flavor.

If you find that your dish turned out too spicy, adding a little more coconut milk can help to balance out the heat. Alternatively, incorporating a touch of honey or maple syrup can also counterbalance the spiciness while adding depth to the flavor. When adjusting spice levels, always taste the sauce before adding more to avoid any surprises!

Questions About Recipes

→ Can I use different pasta?

Yes! Any pasta shape will work well in this recipe.

→ Is this recipe vegan?

Absolutely! It's made with coconut milk and chickpeas, making it completely plant-based.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I freeze this dish?

Yes, you can freeze the pasta for up to 2 months. Just cool it completely before freezing.