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One Pot Pasta with Chickpeas, Capers and Tomato Sauce

Presenting the one pot pasta with chickpeas, capers and tomato sauce - a saucy, comforting twist to the conventional pasta bowl. Spicy, creamy, tangy with healthy ingredients make it a quick go-to comfort meal option!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Fusion, Italian, Mediterranean
Servings: 4
Calories: 365kcal
Author: Sonia


  • 250 g Durum wheat farfalle I used the one by Borges
  • 200 g or 1 cup dried chickpeas pre-soaked through previous night OR 400g tinned chickpeas, drained.
  • 250 g cherry tomatoes washed and halved
  • 1 onion finely chopped
  • 6 garlic cloves minced
  • 100 g Homemade Marinara Sauce OR tomato puree Homemade Marinara Sauce
  • 3 tbsp baby capers
  • 50 g green or ¼ cup olives pitted and roughly-torn
  • 1.5 tsp sugar
  • 1 tbsp paprika optional
  • ½ tbsp dried herbs oregano, basil & rosemary (optional)
  • ½ tsp cumin powder optional
  • Salt to taste
  • 2.5 tbsp olive oil
  • 40 g feta cheese crumbled or cut in cubes
  • 700 ml water for cooking chickpeas
  • 400 ml aquafaba or leftover water from cooking chickpeas for cooking pasta


  • First, add the pre-soaked chickpeas and water in a pressure cooker along with a pinch of salt. Allow to cook for 8-10 whistles and switch off. Alternately, you can cook the presoaked chickpeas on stovetop in a container for 40-60 minutes.
  • Next, drain the cooked chickpeas and reserve the aquafaba or leftover liquid for boiling the pasta in later.
  • Meanwhile, place a skillet on medium flame and place the cherry tomato halves for roasting. Add 1 tbsp of olive oil, sprinkle herbs and salt over the tomatoes. Allow to roast for 5-10 minutes, until the tomatoes look cooked. Turn off the flame and set aside.
  • Now, heat 1.5 tbsp olive oil in a deep pan or pot and add minced garlic and chopped onions. Once the onions are translucent pink, add cooked chickpeas and allow them to fry for 5 minutes. Thereafter, add the tomato sauce and stir.
  • Next, add the aquafaba to the pot and bring up to a simmer on medium flame. When you see bubbles forming on the surface, add pasta and salt. Allow to cook for 10-12 minutes – check meanwhile for doneness. The pasta should be al dente or should have a firm bite – take care to not cook until its mushy.
  • Add pan-roasted tomatoes, capers, torn olives, paprika, cumin powder and herbs. Turn off the flame and add feta cubes.
  • Serve while hot!


To make this recipe gluten-free - Replace with gluten-free pasta variants, but it may help to adjust the cooking time and cooking water measurements as per the instructions on the pack.


Calories: 365kcal | Carbohydrates: 67g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 114mg | Potassium: 635mg | Fiber: 11g | Sugar: 6g | Vitamin A: 237IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 2mg