If you’re on the hunt for a quick, nutritious, and utterly delicious meal, look no further than this Pantry Tahini Pasta with Chickpeas. This dish is perfect for those busy weeknights when you want something satisfying yet simple to whip up. Packed with plant-based protein from the chickpeas, vibrant greens from the broccoli, and a creamy tahini sauce that brings it all together, this pasta is a delightful twist on traditional Italian fare. Plus, it’s made with pantry staples, making it both economical and easy to prepare.

Why This Recipe is a Keeper

This Pantry Tahini Pasta with Chickpeas is not just a meal; it’s an experience. With its creamy tahini sauce and hearty chickpeas, this dish checks all the boxes: it’s healthy, filling, and bursting with flavor. The combination of lemon zest and juice brightens up the dish, while the garlic and spices add depth. It’s a versatile recipe that you can customize based on whatever you have in your pantry or fridge, making it a true keeper in your collection.

What’s in the Bowl

To make this nourishing pasta dish, gather the following ingredients:

1 tablespoon kosher salt, plus more to taste
8 ounces pasta (gluten-free if necessary)
3 cups broccoli florets, cut into bite-sized pieces
Juice and zest of 1 lemon, divided
1 tablespoon mellow miso paste (see notes for substitutions)
1 tablespoon olive oil
5 cloves garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, plus more to taste
1/3 cup drippy tahini
1 (15.5-ounce) can chickpeas, drained and rinsed
1/3 cup chopped parsley (or substitute basil)
1/4 teaspoon flaky salt

Tools & Equipment Needed

To make your cooking experience smoother, you’ll need the following tools:

A large pot for boiling the pasta
A colander for draining the pasta and broccoli
A large skillet for sautéing
A mixing bowl for combining the tahini sauce
A whisk or fork for mixing

Cooking Pantry Tahini Pasta with Chickpeas: The Process

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Blanch the Broccoli

In the same pot, bring the water back to a boil and add the broccoli florets. Blanch for about 2 minutes until bright green and tender. Drain and set aside with the pasta.

Step 3: Make the Tahini Sauce

In a mixing bowl, combine the tahini, lemon juice, miso paste, olive oil, minced garlic, ground cumin, and red pepper flakes. Add a splash of reserved pasta water to thin it out as needed. Whisk until smooth and creamy.

Step 4: Combine Ingredients

In a large skillet over medium heat, combine the drained pasta, blanched broccoli, and chickpeas. Pour the tahini sauce over the top, stirring gently to combine. If the pasta seems dry, add more reserved pasta water until you reach your desired consistency.

Step 5: Season and Serve

Taste the pasta and adjust the seasoning with more kosher salt or red pepper flakes if desired. Finish with lemon zest and chopped parsley. Serve warm, garnished with flaky salt.

Better Choices & Swaps

If you want to customize your Pantry Tahini Pasta with Chickpeas or make it fit your dietary needs, consider these swaps:

For gluten-free options, use gluten-free pasta.
Replace miso paste with tahini for a nutty flavor.
Substitute olive oil with avocado oil for a different taste.
Use spinach or kale instead of broccoli for variation.
Try adding other veggies like bell peppers or zucchini for extra nutrition.

Easy-to-Miss Gotchas

When preparing your Pantry Tahini Pasta with Chickpeas, keep these points in mind to avoid common pitfalls:

Don’t overcook the pasta; it should be al dente to hold up well with the sauce.
Always reserve some pasta water. It’s the secret to achieving a creamy consistency.
Adjust the garlic according to your preference; fresh garlic can be quite potent.
Tahini can vary in thickness; if yours is too thick, a splash of water will help.

Storage & Reheat Guide

Leftovers of this Pantry Tahini Pasta with Chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to bring back the creaminess and prevent it from drying out. Gently warm it in the microwave or on the stovetop.

Quick Q&A

Can I use other types of pasta?

Yes! Feel free to use any pasta shape you prefer, including whole grain or legume-based pasta for extra protein.

Is tahini the only nut butter I can use?

While tahini is the star of this recipe, you can experiment with other nut or seed butters like almond butter or sunflower seed butter for a different flavor profile.

What can I add for extra protein?

In addition to chickpeas, you can add tofu, tempeh, or even grilled chicken if you’re looking for more protein.

Can I make this recipe ahead of time?

Absolutely! You can prepare the tahini sauce and cook the pasta and broccoli ahead of time. Combine them right before serving for the freshest taste.

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Make It Tonight

This Pantry Tahini Pasta with Chickpeas is not just a recipe; it’s a celebration of flavors and textures that will leave you satisfied and nourished. With its simple ingredients and straightforward preparation, you can have dinner on the table in no time. So, gather your ingredients, follow the steps, and enjoy a delightful meal that’s sure to impress your family or guests.

Whether you’re a busy professional, a parent juggling schedules, or anyone who loves a tasty meal without the fuss, this recipe is a perfect addition to your weeknight rotation. The next time you’re in a pinch, remember this easy, adaptable, and scrumptious pasta dish that speaks to the beauty of simple ingredients coming together in harmony. Enjoy every bite!