This pasta reflects the Let’s Veg lifestyle of building meals around simple plant ingredients.
Chickpeas provide steady nourishment while vegetables keep the dish balanced.
Sun-dried tomatoes bring depth without heaviness.
Fresh herbs add brightness and a clean finish.
A wholesome, vegetable-forward meal that supports mindful everyday eating.
This recipe is part of our Beans and Lentil Recipes Guide, where you can explore nourishing plant-based meals built around beans and lentils.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Orecchiette Pasta with Chickpeas
Orecchiette pasta with chickpeas, sun-dried tomatoes, and fresh herbs for a balanced vegetarian meal.
Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Cook orecchiette pasta according to package instructions and drain.
- Heat olive oil in a pan over medium heat.
- Add chickpeas and cook for 3 minutes.
- Stir in garlic and sun-dried tomatoes and cook for 2 minutes.
- Add cooked pasta, salt, and black pepper.
- Toss gently until combined.
- Remove from heat and sprinkle parsley and basil before serving.
Nutrition
Notes
Reserve pasta water to loosen if needed.
Use oil-packed sun-dried tomatoes for best flavor.
Serve immediately for best texture.