Spaghetti with Chickpeas

Let’s set the record straight. Chickpeas are beans. Not peas like I thought.

I was really worried about this recipe once I found out chickpeas weren’t peas because I am NOT a bean lover.  I’ll just put it out there. I am a baby about eating my beans.

spaghetti with chickpeas

But I love finding new healthy recipes and this is a good one. It’s got a lot of good ingredients and even a yummy one–bacon! It’s a simple spaghetti recipe that takes the traditional spaghetti to a whole new level. And yes, the beans are in there, but they don’t overpower the recipe. Rather, they compliment it. So even beanphobics like myself can eat it. And yes, as a psych major I believe that bean phobias exist. And I think I’m the first person to be diagnosed with it.

spaghetti with chickpeas

The best part about this meal? I got to meet a new online foodie friend. As a member of the Secret Recipe Club this month I’m surprising I Am A Honeybee!  I probably spent a half an hour searching through her recipes. I narrowed it down to about five. But I was craving spaghetti, so this recipe for Spaghetti with Chickpeas won.

Try this quick pasta recipe tonight! You won’t be disappointed!

Spaghetti with Chickpeas

Serving Size: 4 servings

Spaghetti with Chickpeas

A hearty spaghetti recipe made lighter with the addition of chickpeas.


  • 1 15 ounce can chickpeas, rinsed and drained
  • 4 tbsp lemon juice (or juice of one lemon)
  • 4 strips of bacon
  • 1 large onion, sliced thinly
  • 4 cloves garlic, minced
  • Pinch of chili flakes
  • 1 quart (32 ounces) of tomato sauce
  • 1 pound (16 ounces) whole wheat spaghetti
  • Zest of one lemon
  • salt and pepper to taste
  • Parmesan cheese (optional)


  1. Cook spaghetti according to package directions. Reserve one cup of the pasta water before draining. Set drained pasta and water aside seperately.
  2. In a blender, blend together lemon juice and 1/3 cup of the chickpeas until smooth. Set aside.
  3. cut the bacon into small pieces and place in a frying pan. Cook until bacon is browned. Drain all but two tablespoons of the bacon fat from the pan. Add the onions, garlic, and chili flakes. Cook until the garlic and onion are translucent. (Approximately 5-8 minutes).
  4. To the pan, add half the tomato sauce. Stir until combined.
  5. Once combined, add the ground and whole chickpeas and bacon, stirring again to combine.
  6. Add the rest of the pasta sauce and the one cup of reserved pasta water to thin out the mixture.
  7. Stir in the spaghetti and evenly stir to mix all of the spaghetti in with the tomato sauce mixture.
  8. Top with lemon zest or cheese, salt and pepper, or cheese if desired.

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  1. iamahoneybee says

    your pea phobia is too funny!! glad you learned that chickpeas (garbanzo beans) are beans and gave this a try. I love this recipe as well. I whip it up when i’m feeling a big lazy but don’t want ‘just’ pasta. The chickpeas make it extra special or something. ha!

  2. What a delicious way to add extra protein and fiber to spaghetti.

  3. What a great recipe and one that my veggie parents would love! Karen

  4. Jess @ Flying on Jess Fuel says

    Awwww beans are the best! Glad you could at least appreciate the chickpeas hiding in the pasta 😉 Looks yummy!

  5. I had her blog before, you picked a great recipe, I love chickpeas, beans or not, they are great!

  6. Two years ago I had never even purchased a can of chick peas. Now I have learned to love them in salads or roasted but I have never thought of using them with pasta. Good idea. Thanks for sharing.

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