Marry Me Chickpeas ( One Pot Pasta)

Close-up of a pasta dish with tube-shaped noodles, Marry Me Chickpeas, spinach, sun-dried tomatoes, and grated cheese, with a spoon partially visible at the top.

4.50 from 2 votes

Marry Me Chickpeas ( One Pot Pasta)

Prepare to fall in love with Marry Chickpeas! This 30-minute pasta dish is the vegetarian sibling of the uber-popular Marry Me Chicken and just as delicious. Chickpeas cook with ditalini pasta in a creamy garlicky sun-dried tomato sauce, finished with spinach and freshly grated Parmesan.

Prep Time10

Cook Time25

Total Time35

Course: Main

Cuisine: American

Keyword: Marry Me Chickpeas, One Pot Marry Me Chickpea Pasta

Servings:

Calories: 762kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tbsp olive oil (use the oil from the sun-dried tomatoes)
3 large shallots , finely diced
3 garlic cloves , minced
½ cup (120g) sun-dried tomatoes , chopped
2 tsp salt
½ tsp ground black pepper , plus more to serve
1 tsp Italian herbs (seasoning)
pinch red pepper flakes , or more to taste
14 oz (400g) canned chickpeas , drained and rinsed
4 cups (980ml) vegetable stock
2 cups (200g) ditalini pasta or 200g (1 cup) orzo
½ cup (120ml) cream heavy / double
3 cups (90g) fresh spinach , roughly chopped
½ cup (50g) Parmesan , freshly-grated
1 lemon , zest only

Instructions

Heat the oil in a large pan and add the shallots and minced garlic. Stir over low heat for about five minutes, until slightly softened.
2 tbsp olive oil, 3 large shallots, 3 garlic cloves
Stir in the sun-dried tomatoes, salt, pepper, red pepper flakes and Italian seasoning.
½ cup (120g) sun-dried tomatoes, 2 tsp salt, ½ tsp ground black pepper, 1 tsp Italian herbs , pinch red pepper flakes
Add the chickpeas and vegetable broth and bring to a rolling simmer.
14 oz (400g) canned chickpeas, 4 cups (980ml) vegetable stock
Stir in the pasta and lower the heat so you have a gentle simmer. Cook, stirring occasionally, until the pasta is cooked through but al dente, about 12-14 minutes, or per pack instructions.
2 cups (200g) ditalini pasta
Pour in the cream and add the Parmesan, stirring so it melts into the creamy sauce.
½ cup (120ml) cream, 3 cups (90g) fresh spinach
Stir in the spinach so that it wilts and add the lemon zest. Check the seasoning and adjust if needed.
½ cup (50g) Parmesan, 1 lemon
Serve with an extra sprinkling of grated Parmesan.

Video

Nutrition