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Chickpeas and Spaghetti

If you have a can of chickpeas, spaghetti noodles, and some staple veggies on hand, this low calorie recipe is for you!

Serves 3.


  • 1 Tbsp olive oil
  • 1/3 c onions, chopped
  • 1/3 c bell peppers, chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped
  • 1 (15 oz) can chickpeas, rinsed, drained
  • 2 c vegetable broth or water
  • 1 Tbsp parsley, minced
  • 1/2 tsp paprika
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp pepper
  • 4 oz (114 gr) spaghetti noodles, broken in half


  • In a medium large heavy pot over medium heat, warm the olive oil.
  • Add onions and bell peppers; saute 3 minutes.
  • Add garlic; saute another 30 seconds.
  • Stir in the tomatoes, chickpeas, vegetable broth, parsley, paprika, salt and pepper.
  • Bring to boil on medium heat. Add spaghetti and stir well.
  • Bring back to boiling; boil 10 minutes or until pasta is tender, stirring often to keep pasta from sticking together.
  • Serve hot in soup bowls with more parsley sprinkled on top.

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