Creamy Tomato Chickpea Pasta

Name: Creamy Tomato Chickpea Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200g pasta (any type); 1 can chickpeas, drained and rinsed; 1 can diced tomatoes; 1 onion, diced; 2 cloves garlic, minced; 200g plain yogurt; 2 tbsp olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Natural Healthy Meals Collection

I absolutely love this creamy tomato chickpea pasta! It's a delightful dish that combines rich tomato flavors with the heartiness of chickpeas, making it perfect for any weekday dinner or a cozy night in. The creamy texture is achieved without heavy cream—just a touch of yogurt gives it that luscious consistency. Plus, it's quick to prepare, so you can whip it up in about 30 minutes! This recipe has become a favorite in my household, and I’m sure it will be in yours too.

Created by

Elspeth Murray

Last updated on 2026-01-15T14:18:38.558Z

When I first made this creamy tomato chickpea pasta, I wasn't expecting it to become an instant hit. I had some chickpeas left over from another dish, and it dawned on me to throw them into my usual tomato pasta recipe. The creaminess that came from the yogurt was an unexpected twist that took the dish to another level. I was thrilled to discover the vibrant flavors melded beautifully!

One valuable tip I learned while making this dish is to gently sauté the garlic before adding the tomatoes. This step helps to enhance the flavor without burning the garlic. Trust me, it makes all the difference in achieving a rich, aromatic sauce!

Why You Will Love This Recipe
Creamy and indulgent yet healthy and wholesome
Rich in protein and fiber from chickpeas
Quick and easy to make for busy weeknights

The Importance of Yogurt

In this creamy tomato chickpea pasta recipe, yogurt plays a crucial role in achieving that luscious texture. Unlike heavy cream, yogurt provides a tangy flavor that complements the rich tomato base beautifully. For the best results, opt for full-fat plain yogurt; it offers a creamier consistency and blends seamlessly into the sauce. If you prefer a dairy-free version, consider using unsweetened coconut yogurt or cashew cream as an alternative, but keep in mind that it may slightly alter the flavor profile.

When adding yogurt to the hot tomato sauce, do so off the heat to prevent curdling. Gradually mix in the yogurt to ensure a smooth integration into the sauce. If you notice the sauce is too thick, a splash of reserved pasta water can help you achieve the perfect creamy consistency.

Selecting the Right Pasta

Choosing the right pasta can elevate your creamy tomato chickpea dish significantly. While you can use any pasta type, I recommend opting for shapes that hold onto the sauce well, like penne or fusilli. These shapes have ridges that capture the sauce, ensuring each bite is bursting with flavor. Cooking the pasta al dente is vital; it should retain some firmness to stand up against the creamy sauce without falling apart.

If you want a whole grain option, whole wheat or chickpea pasta are great substitutions that add extra fiber and protein. Just be mindful that these alternatives may require slightly different cooking times, so check the package instructions carefully.

Serving and Storing Tips

This creamy tomato chickpea pasta is best served fresh, garnished with fresh basil for a pop of color and flavor. For an extra layer of richness, you can sprinkle some grated parmesan on top before serving. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce as it sits, so you can easily revive it by adding a splash of water or broth when reheating.

If you plan to make this dish ahead of time, consider preparing the sauce and cooking the pasta separately. Combine them closer to serving for the best texture and flavor. You can also freeze the sauce for up to a month; just thaw it in the fridge overnight and reheat gently on the stove.

Ingredients

Ingredients for Creamy Tomato Chickpea Pasta

Ingredients

200g pasta (any type)
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 onion, diced
2 cloves garlic, minced
200g plain yogurt
2 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish

Enjoy cooking this delightful dish!

Instructions

Steps to Prepare

Cook the Pasta

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Sauté the Aromatics

In the same pot, heat olive oil over medium heat. Add the diced onion and cook until translucent. Add the minced garlic and cook for another minute.

Make the Sauce

Pour in the diced tomatoes and chickpeas. Season with salt and pepper and simmer for about 5 minutes to allow the flavors to meld.

Combine Everything

Stir in the yogurt until well combined. Add the cooked pasta and toss to coat evenly with the sauce.

Serve

Garnish with fresh basil before serving. Enjoy your creamy tomato chickpea pasta!

And there you have it—a delicious meal ready in just 30 minutes!

Pro Tips

For added flavor, consider adding a sprinkle of red pepper flakes for a bit of heat. You can also substitute Greek yogurt for a thicker texture or dairy-free yogurt for a vegan version.

Variations to Try

Feel free to get creative with this recipe by adding vegetables like spinach, zucchini, or bell peppers. Sauté them with the onions for an extra nutrition boost. You can also swap out chickpeas for white beans or lentils if you're looking for a different protein source, both of which will pair nicely with the creamy sauce.

For a spicy kick, add red pepper flakes when simmering the tomatoes and chickpeas. This will infuse the sauce with a layer of heat that balances beautifully with the creaminess of the yogurt. Additionally, consider incorporating herbs like thyme or oregano for an aromatic touch.

Troubleshooting Common Issues

One common issue when making this pasta is the sauce becoming too thick. If you find your sauce is clumping together, just add a bit more yogurt or reserved pasta water while stirring. This will help loosen it and keep everything creamy without making it watery.

Another potential hiccup is curdling the yogurt when adding it to the hot sauce. To prevent this, take the pot off the heat before stirring in the yogurt, and mix it gently. If you do accidentally curdle it, don’t worry—just blend it for a smooth finish or incorporate a bit more tomato sauce to balance the texture.

Questions About Recipes

→ Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just make sure to blanch and peel them before adding to the sauce.

→ How can I make this dish vegan?

Simply swap the plain yogurt for a dairy-free alternative, such as coconut yogurt.

→ What pasta works best?

Any pasta type works, but whole grain or chickpea pasta adds extra nutrition.

→ Can leftovers be stored?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.