Chickpea Pasta

Origin

Chickpea pasta is a contemporary alternative pasta made for gluten-free and higher-protein diets. Brands extrude chickpea flour into familiar shapes like penne and rotini.

How to make them

1. 01

   Boil in salted water, checking early—it often cooks faster than wheat pasta.

2. 02

   Stir to prevent sticking; the starch behaves differently.

3. 03

   Drain when still slightly firm; it softens as it sits.

4. 04

   Pair with robust sauces, olive oil, or pesto.

Storage

Keep dried chickpea pasta in a cool, dry place up to a year. Cooked leftovers refrigerate 3–4 days.

Popular dishes

• Chickpea Penne Arrabbiata

  Spicy tomato sauce that stands up to the nutty pasta.

• Mediterranean Pasta Salad

  Cold chickpea pasta with olives, feta, and vegetables.

• Chickpea Pasta Primavera

  Spring vegetables and olive oil over protein-rich chickpea shapes.

• Cacio e Pepe Chickpea Pasta

  Pecorino and cracked pepper emulsified with starchy pasta water.

• Chickpea Pasta with Roasted Vegetables

  Oven-roasted peppers, zucchini, and onions tossed with warm pasta.