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Spicey Chickpea/Butterbean Pasta

Spicey Chickpea/Butterbean Pasta recipe image
This spicy chickpea and butterbean pasta is a comforting, protein-packed meal that comes together in under half an hour. The combination of tender chickpeas and buttery beans creates a rich, creamy texture without any dairy, while fresh chili peppers provide a vibrant, warming kick. It&# 226;€™s an excellent option for weeknight dinners when you need something satisfying yet simple. The dish relies on pantry staples like vegetable stock and canned beans, making it accessible and easy to customize. Serve it hot for a cozy meal that balances heat, heartiness, and wholesome flavors. Perfect for vegans or anyone looking to reduce meat intake without sacrificing taste or texture.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 355.8
Dietary: Vegetarian
Description
This spicy chickpea and butterbean pasta is a comforting, protein-packed meal that comes together in under half an hour. The combination of tender chickpeas and buttery beans creates a rich, creamy texture without any dairy, while fresh chili peppers provide a vibrant, warming kick. It&# 226;€™s an excellent option for weeknight dinners when you need something satisfying yet simple. The dish relies on pantry staples like vegetable stock and canned beans, making it accessible and easy to customize. Serve it hot for a cozy meal that balances heat, heartiness, and wholesome flavors. Perfect for vegans or anyone looking to reduce meat intake without sacrificing taste or texture.
Ingredients
  • 1 package Your favorite pasta
  • 2 can Chickpeas, drained and
  • 2 can Butterbeans, drained and rinsed
  • 1 cup Vegetable stock
  • 3 large Chili peppers, finely chopped
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
  2. 2
    While the pasta cooks, heat a large skillet over medium heat with a drizzle of oil.
  3. 3
    Add the chopped chili peppers to the skillet and sauté for 2-3 minutes until softened.
  4. 4
    Stir in the drained chickpeas, butterbeans, and vegetable stock.
  5. 5
    Simmer the bean mixture for 5-7 minutes, mashing some of the beans with a spoon to thicken the sauce.
  6. 6
    Drain the cooked pasta and add it directly to the skillet with the bean mixture.
  7. 7
    Toss everything together until the pasta is evenly coated in the spicy bean sauce.
  8. 8
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 355.8kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 14.2mg1%
Total Carbohydrate 59.3g20%
Dietary Fiber 15.6g63%
Sugars 9.7g
Protein 18.9g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, blend half of the beans with the stock before adding them to the skillet.

Adjust the heat level by using mild chili peppers or adding red pepper flakes to taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or stock to restore creaminess.

You can substitute butterbeans with cannellini beans for a similar texture.

Keywords: spicy, chickpea, butterbean, pasta, vegan, plant-based, chili, beans, weeknight dinner, easy, healthy, protein, comfort food, vegetarian, one-pot, quick meal, dairy-free, hearty, warm, simple
Read it online: https://www.chefs-mate.com/recipe/spicey-chickpea-butterbean-pasta-2/