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Chickpea Bell Pepper Pasta

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Servings: 3 people
Author: Ms Ambaree Majumder


  • Blender/Food Processor
  • Skillet


  • 170 g pasta of choice
  • 2 tsp olive oil
  • 1/2 yellow or white onion chopped
  • 4 cloves garlic minced
  • 1/8 tsp smoked paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 roasted red bell pepper finely chopped
  • freshly-squeezed lemon juice for serving
  • 1.5 cups cooked chickpeas
  • Juice of half a lemon or more if you like it tangy
  • fresh basil


  • To roast bell peppers, preheat oven to 220 degrees, place slightly oiled bell peppers in the oven on a baking tray for 15 minutes on each side
  • Cook the pasta in water as instructed on the package.
  • Blend the bell pepper and chickpea in a food processor. Keep it as smooth or crumbly as you like. Set aside.
    Blend chickpeas and roasted bell pepper
  • Heat oil in a skillet.
  • Fry the onion and garlic.
  • Add salt, paprika, black pepper and oregano. Mix well.
  • Add the chickpea and bell pepper mixture, tomato paste and mix well.
    Tomato paste
  • Cook on a high flame for a minute or 2.
  • Add the cooked pasta into the sauce.
  • Sprinkle some basil leaves if you like!
    Chickpea Bell Pepper Pasta