This pasta and chickpeas recipe comes directly from one of my still alive childhood memories: the day I didn’t eat pasta because for the first time I didn’t find the tomato sauce in it. A lot of water has passed under the bridge (and in my pots) and now I can really appreciate this hearty dish with roots in the the rural tradition. My version involves a few ingredients more (carrots, mushrooms, spinach) and one ingredient less: Mr Bacon.

Bacon – if I am allowed to speak openly – is that thing I see everywhere lately and I can not stand it anymore (overabundant, overestimates). Pasta and chickpeas is a tasty dish even without it, it brings a rustic flavor, it can be served as a main, cooked with or without tomatoes, be very soupy or little soupy, tangy or more delicate.

Pasta with chikpeas


  • 1 cup canned chickpeas
  • 130 grams short pasta
  • 2 medium carrots
  • 2/3 mushrooms
  • 2 cups spinach
  • 1 spoon extra virgin olive oil
  • 1 garlic clove
  • salt pepper


  • Chop the carrots and the garlic clove, cut the mushrooms in slices, then let everything cook on a low heat for 15 minutes with olive oil.
  • Add the chickpeas with two cups of water. Let simmer on low heat for at least 10 minutes.
  • Finally, add the pasta and a bit of water, if necessary, until all the ingredients are submerged in the broth. Do not overdo it with water. If you do, you'll have hard time at fixing the recipe!
  • When the pasta is cooked "al dente", turn the fire off and stir to cool down. Serve with some grated parmesan on top.