chicpea pasta

Chickpea Pasta With White Beans, Veggies + Tomato Sauce

  • Makes 4 – 5+ servings


  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 red onion, chopped
  • pink himalayan salt + black pepper to taste
  • sprinkle of red chili flakes for spice
  • 1-2 zucchinis depending on size, cut lengthwise, then sliced horizontally (they should resemble little slices of watermelon).
  • 1 cup eggplant, chopped
  • 1 can organic whole roma tomatoes, smashed.
  • 1 can canellini beans, drained + rinsed.
  • 2-4 cups raw spinach – or just throw the whole bag in 🙂
  • 1 box Banza chickpea pasta


  • Add extra virgin olive oil to pan over medium heat.
  • Add chopped garlic and onions and cook until softened.
  • Sprinkle with salt, pepper + chili flakes.
  • Add zucchini and eggplant, cover + stir occasionally.
  • While this cooks, pour tomatoes into a large bowl and smash with a spoon.
  • Once zucchini + eggplant has softened, add crushed tomatoes.
  • Turn heat to high, bring to a boil then reduce to a simmer.
  • While sauce is cooking, start to boil the water.
  • Cook sauce until thickened (you’ll know it’s thicker when the sauce stays separated when you stir)
  • Once sauce is thick enough, add the beans and spinach. Cook until spinach is wilted.
  • Bring a large pot of water to a boil
  • Add in box of pasta. Cook al dente for desired time.
  • After cooked, strain.
  • Drizzle with a little extra virgin olive oil.
  • Sprinkle with a little pink himalayan sea salt, garlic powder, black pepper + nutritional yeast (1-2 tbsp) to taste.
  • Mix to combine. Add pasta to finished sauce, mix to combine on low heat.
  • Serve with some fresh basil on top + enjoy!
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