A comfort food, the Pasta with Potatoes and Chickpeas that we always enjoy at home, strictly prepared with mixed pasta, is a tasty and very simple first course to make.
Forget the usual soup and get ready to fall in love with Pasta with Potatoes and Chickpeas, a recipe that combines the creaminess of potatoes with the rustic nature of chickpeas, creating an explosion of flavor and texture.
It’s the perfect dish for evenings when you crave something warm, cozy, and genuinely satisfying.
Don’t miss the chance to bring to the table a classic, capable of winning over even the most demanding palates.
Below I leave you other creamy and tasty strictly autumnal dishes and then we’ll find out right below the photo, as always, how to prepare the Pasta with Chickpeas and Potatoes!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Pasta with Potatoes and Chickpeas
- 7 oz dried chickpeas (or 14 oz canned chickpeas)
- 14 oz potatoes
- 11 oz mixed pasta
- 6 cups vegetable broth
- 1.8 oz grated Parmesan cheese
- 1 clove garlic
- 1 onion (small)
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- 1 pinch black pepper
Steps
Cooking the chickpeas: If using dried chickpeas, soak them in cold water overnight. The next day, drain, rinse, and cook them in plenty of water for about 2 hours until tender.
If using canned chickpeas, drain and rinse them well several times.Preparing the sauté: Finely chop the onion and garlic. In a large pot, heat a generous amount of olive oil and sauté the onion and garlic over low heat with a sprig of rosemary.
Cook until the onion becomes soft and translucent.Adding potatoes and broth: Peel and dice the potatoes into 1/2-inch cubes.
Add them to the sauté and stir to coat for a couple of minutes.
At this point, cover the potatoes with hot vegetable broth.Salt and pepper to taste, bring to a boil and then lower the heat, letting it cook covered for about 15-20 minutes, or until the potatoes are almost cooked.
Combining with chickpeas: Add the chickpeas (cooked or canned) to the pot.
Let them cook together with the potatoes for another 10/15 minutes, so the flavors blend.
If needed, add more hot broth to maintain the desired consistency.Cooking the pasta: Add the mixed pasta directly into the pot with the potatoes and chickpeas.
Continue stirring and, if needed, add more hot broth a ladle at a time, just as you would for a risotto. Cook the pasta for the time indicated on the package.Mantecare and serving: When the pasta is cooked, remove the pot from the heat.
Remove the rosemary sprig, add the grated Parmesan and stir vigorously to mix everything, achieving perfect creaminess.Plate the Pasta with Potatoes and Chickpeas and serve immediately, perhaps with a sprinkle of black pepper and a drizzle of raw olive oil.
Variations to Pasta with Potatoes and Chickpeas
For an extra crunch, you can add slices of crispy bacon fried in a pan.
You can replace the black pepper with fresh chopped chili.
For an even creamier version, you can blend part of the chickpeas once cooked and add them at the end of cooking.
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