Spaghetti with chickpeas and spicy tomato sauce

Spaghetti with chickpeas and spicy tomato sauce


37 people made this

About this recipe: Here's a colourful and easy pasta and bean dish that makes a satisfying main course all on its own. Garlic, olive oil, onion, Tabasco sauce and pecorino cheese add lots of sunny flavour.

Norma MacMillan

Serves: 4 

  • For the sauce
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 celery stick, finely chopped
  • 1 can (about 400g) no-salt-added chopped tomatoes
  • For the pasta and beans
  • 350g (12oz) spaghetti
  • 2 cans (about 400g each) chickpeas, drained and rinsed
  • ½ tsp Tabasco sauce, or to taste
  • 175g (6oz) baby spinach leaves
  • pepper to taste
  • 55g (2oz) pecorino cheese, freshly grated
  • fresh parsley leaves to garnish

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. To make the sauce, heat the olive oil in a heavy saucepan, add the onion and garlic, and cook over a moderate heat, stirring occasionally, for 3–4 minutes or until softened.
  2. Add the celery and sauté, stirring, for 1–2 minutes, then stir in the chopped tomatoes with their juice and bring to the boil. Reduce the heat and leave to simmer gently, stirring occasionally, for about 15 minutes or until thick.
  3. Meanwhile, cook the spaghetti in a large pan of boiling water according to the packet instructions.
  4. When the sauce is cooked, stir in the chickpeas and Tabasco sauce. Add the spinach leaves and simmer, stirring, for 1–2 minutes or until the spinach wilts. Season with pepper to taste.
  5. Drain the spaghetti and toss with the chickpeas and tomato sauce. Serve immediately, sprinkled with the pecorino cheese and parsley.

Some more ideas

Tagliatelle with cannellini beans: Use tagliatelle or fettuccine instead of spaghetti, and replace the chickpeas with canned cannellini beans. Instead of spinach, add 225g (8oz) cooked asparagus spears, cut into 2.5cm (1in) lengths, to the sauce.

Health points

*Despite its name, the chickpea is not really a pea but a bean. Chickpeas contain good amounts of iron, manganese and folate, and are richer in vitamin E than most other beans.
*Cooking the spinach leaves in the sauce very briefly, just to wilt them, retains all their juices and the maximum nutrients.

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Reviews (7)


Tres nom nom nom Great recipe foloowed it to the letter and it was delish! - 13 Nov 2011


add chillie powder instead of tobasco sauce and its tasted good nice recipe will defo make it again - 02 Feb 2010


Very nice!! I added an extra tin of tomatoes and added 3 small green chillie peppers and a bit more tabasco sause coz I like things spicy! I dont usually like chickpeas, but I loved this!! thanks for sharing - 24 Aug 2009

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