Chickpea Pasta with Tomato Confit

We kept this recipe all vegetarian – the sauteed onions, vegetable stock and wine along with the Tomato Confit make a really spectacular sauce. The hunks of mozzarella and Parmesan cheeses bring it in for the win!! And the technique of cooking the pasta in Basil water, infuses the dish with tons of flavor and is something every cook should learn.

Chickapea Pasta with Tomato Confit

Chickapea! Let’s Go! Here’s a special dish that is perfect for October and Fall eating as the season begins to change. I am so happy to be partnering with Chickapea. As many of you know, I am gluten free so this nutty, gluten free alternative is a good one! This recipe is such a winner and I think it’s great for the beginning cook. We’ve got some tips, tricks and techniques that will help expand your repertoire in the kitchen.

Here I have used Tomato Confit MAGIC ELIXIRS™, which you should always have in your refrigerator, and the Tomato Confit oil as a jumping off point. Not only does it bring summer into fall, but its an way to make a sauce that totally feels like you fussed, but is relatively easy and quick.

Ingredients for Chickpea Pasta and Tomato Confit

In addition to being gluten free, I like using Chickapea Pasta because it has a low glycemic index, 27 grams of protein and 13 grams of fiber per serving. It’s also non GMO, Organic and Kosher.

Tomato Confit with healthy chickpea/lentil pasta

Thanks to Teri from nocrumbsleft for this tasty, creative recipe!  You can see more of Teri’s inspirational cooking on her Instagram and Facebook feeds.

Digging Your Pasta with Tomatoes?  Visit more on our Recipe Page!

We’d love for you to try this recipe and tag us on Instagram @chickapeapasta #chickapeapasta so we can get a peek at what’s going on in your kitchen!

5 from 9 votes
Chickpea Pasta with Tomato Confit
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
We kept this recipe all vegetarian - the sauteed onions, vegetable stock and wine along with the Tomato Confit make a really spectacular sauce. The hunks of mozzarella and Parmesan cheeses bring it in for the win!!
Course: Main Course
Cuisine: American
Keyword: chickpea pasta with tomato confit
Servings: 4
Author: Teri Turner | nocrumbsleft
Ingredients
  • 2 tbsp Tomato Confit MAGIC ELIXIRS™ oil
  • 1/4 cup sliced shallots
  • 1 tbsp pressed garlic
  • Wine
  • 1 - 11/4 cups vegetable stock
  • 2 tablespoons + 1 teaspoons kosher salt, divided
  • 1/4 tsp red pepper flakes
  • 1 bunch (about 1.25 ounces) + 1/4 cup fresh basil leaves, divided
  • 8 ounces Chickapea Pasta, shells
  • 1 cup mozzarella balls, chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped flat leaf parsley
  • 1 handful arugula
Instructions
  1. In a medium sauce pan, over medium heat warm tomato confit oil, add shallots and sweat for 1 minute. Add the garlic, stirring and cooking 30 seconds. Then add the tomato confit stirring to combine. Add the wine, vegetable stock and 1 teaspoon of salt. Stirring while brining to a boil. Then reduce heat and let simmer for 8-10 minutes. When done, remove half of the sauce that was simmering and blend in a food processor. Reduce the heat to low and transfer the blended sauce back to the sauce pan. Add the red pepper flakes, stirring to combine. 

  2. Meanwhile, in a medium pot bring water to a boil with 2 tablespoons of salt and 1 bunch basil leaves. Add the Chickapea pasta and cook for 8-9 minutes. Using a slotted spoon, scoop pasta out and transfer immediately to the sauce pan.

  3. Add the mozzarella, Parmesan, parsley, 1/4 cup ripped basil, stirring to melt the cheese, about 1 minute. Add the arugula and gently fold. Serve.

18 Comments
  • Sarah
    Posted at 06:00h, 20 October Reply

    You know we are HUGE fans of anything involving cheese and Chickapea pasta! Such a great protein packed, vegetarian option!

  • MIchelle
    Posted at 20:32h, 19 October Reply

    So comforting! I know those tomatoes pack so much flavor. Beautiful and HEALTHY pasta dinner for the win!

    • Chickapea
      Posted at 13:24h, 23 October Reply

      Loving this recipe and the flavors too! Thanks.

  • Trish
    Posted at 22:15h, 18 October Reply

    I have to make this with the Chickapea pasta in my cupboard!

  • Tania Sheff
    Posted at 23:50h, 17 October Reply

    So simple and tasty! I can’t think of a better way to enjoy my favorite Chickapea Pasta!

    • Chickapea
      Posted at 15:09h, 18 October Reply

      We’re loving Teri’s recipe too, Tania!

  • marcie
    Posted at 20:57h, 17 October Reply

    That tomato confit looks SO silky! I’d love it with my next Chickapea Pasta night!

    • Chickapea
      Posted at 15:10h, 18 October Reply

      We believe that elixir is magical like Teri says, lol

  • Kristen
    Posted at 18:21h, 17 October Reply

    This recipe is amazing! So perfect with your healthy pasta!!

  • Izzy @ She Likes Food
    Posted at 17:03h, 17 October Reply

    This has so many delicious ingredients in it! Looks so cozy and perfect for fall!

    • Chickapea
      Posted at 19:04h, 17 October Reply

      Pasta and fresh tomatoes are just yummy every time!!

  • Chickapea
    Posted at 16:58h, 17 October Reply

    We’re loving this creaminess too, Sarah. Fresh tomatoes and pasta are the best!

  • Erin @ The Almond Eater
    Posted at 16:51h, 17 October Reply

    This dish looks so creamy!

    • Chickapea
      Posted at 16:55h, 17 October Reply

      A comfort food without the guilt! What more could you ask for? 🙂

  • Natasha
    Posted at 16:32h, 17 October Reply

    Love that tomato confit! Looks delicious.

    • Chickapea
      Posted at 16:56h, 17 October Reply

      We love the magic elixirs that Teri from nocrumbsleft creates!

  • Sarah
    Posted at 13:36h, 17 October Reply

    This dish is practically calling my name! It looks easy to make too such even better! Love!

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