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Tomato and chickpea pasta

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  • Peanut free
  • Nut free
  • Soy free
  • Vegetarian
  • Sesame free

Ready in a flash, this budget-friendly pasta is loaded with mushrooms, brussels sprouts and chickpeas for added oomph.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
A bowl of tomato and chickpea pasta


  • 375g spiral pasta
  • 2 tsp olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g cup mushrooms, quartered
  • 100g brussels sprouts, thinly sliced
  • 400g can diced tomatoes
  • 1/2 cup (125ml) vegetable stock
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup (80g) finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) cooking liquid.
  2. Step 2

    Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 3 mins until onion softens. Add the garlic, mushroom and brussels sprout and cook, stirring, for 5 mins or until mushroom is tender.
  3. Step 3

    Add tomato, stock, chickpeas and reserved cooking liquid to the pan. Bring to the boil. Add pasta. Toss to combine.
  4. Step 4

    Divide pasta mixture among serving bowls. Season and serve with parmesan.
  5. Step

    Swap the parmesan for crispy garlic breadcrumbs. Just combine fresh breadcrumbs and crushed garlic in a bowl, then pan-fry until golden.