Vegan Pasta with Chickpeas & Cherry Tomatoes

This is a fast little wholesome dish. Just add a green salad and slice of French bread.  

  • 10 ounces pasta of your choice (whole wheat pasta shells go well with the chickpeas)
  • 1 tablespoon olive oil or ¼ cup vegetable broth, for sautéing
  • ½ onion, diced
  • 1-2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 cups chickpeas, liquid reserved
  • ½ cup fresh parsley, chopped
  • 2 cups cherry tomatoes, halved
  • ½ teaspoon salt
  • Freshly ground pepper, to taste   

Start a large pot of lightly salted water to boil for pasta.  Heat the oil or vegetable broth in a large skillet over medium heat and add onion, garlic and red pepper flakes. Cook until tender and then add the chickpeas, and parsley, with salt and pepper to taste. Add the liquid from the chickpeas and turn heat down to simmer.  Add pasta to water and cook al dente, according to package instructions. Right before it is done, scoop up and set aside one cup of the pasta water to use later. Add cherry tomatoes to sauce. Drain pasta and toss with the sauce. Add part of the pasta water if sauce is too thick. Check for salt and pepper. Serve in warm bowls.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.