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Vegan Chickpea and Pasta Stew

A flavourful and protein-packed take on the classic Italian Pasta e Ceci stew!

Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 carrot
  • 1 celery stalk
  • 2 garlic cloves
  • 1/2 an onion
  • 2 tbsp olive oil
  • 1 can of tomatoes
  • 1 can of chickpeas
  • 1 1/2 cups small pasta (I used shells, ditali is traditional)
  • 1 cup veggie broth
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley
  • 1/2 tsp smoked parprika


  1. Prepare a mirepoix by finely dicing the carrot, celery, onion, and garlic. Cook in a large pot with the olive oil, stirring occasionally and keeping it covered. 

  2. Taking an immersion blender, break down the tomatoes from the can until they reach your desired size - I prefer small chunks, not a total puree. 

  3. When the mirepoix is cooked (the onions are translucent, and the whole mixture has softened), add the tomatoes. 

  4. Add the seasonings: rosemary, red pepper flakes, sea salt, parsley, paprika, and lemon juice. Allow to simmer for a few minutes. 

  5. Drain the chickpeas and add to the tomato sauce. Add in the cup of veggie broth. Allow to cook for about 5 minutes. 

  6. Add in the pasta. If the stew has reduced too much, add in another cup of veggie broth or water. The pasta will absorb this quickly; adjust for consistency. 

  7. After the pasta has cooked, serve with a drizzle of olive oil and fresh cracked pepper.