Soupy Pan-fried Pasta With Veggies & Chickpeas

Name: Soupy Pan-fried Pasta With Veggies & Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 1 cup small pasta (e.g., ditalini or any small shape); 1/2 cup bulgar wheat; 1 can (400g) chickpeas, drained and rinsed; 1 cup broccoli florets; 1 small carrot, diced; 1/2 onion, finely diced; 1 garlic clove, minced; 1 tbsp olive oil; 1 tsp paprika; 1/2 tsp black pepper; Salt, to taste; 1/2 tsp chili flakes (optional); 2 cups vegetable stock; 1/2 cup water; Fresh parsley (optional, for garnish)

by Francesca

3 Servings

35 min

This Soupy Pan-Fried Pasta with Chickpeas and Vegetables is a warm, hearty dish perfect for cozy meals. Uncooked pasta is first pan-fried to create a nutty, golden flavor, then simmered with nutrient-rich vegetables like broccoli and carrots, along with protein-packed chickpeas. The lightly soupy broth, infused with garlic, onion, and spices, makes it a comforting yet wholesome meal that’s easy to prepare in one pan. This rustic recipe offers a satisfying balance of textures and flavours while being nourishing for the whole family.

This dish is high in fiber for better digestion, rich in plant-based protein from chickpeas, packed with vitamins like vitamin C from broccoli and vitamin A from carrots, low in fat for heart health, and provides steady energy through its complex carbohydrates.

soupy pan fried pasta with veggies chickpeas

Soupy Pan-fried Pasta With Veggies & Chickpeas

You can do it! Saved to your recipes

Recipe details

Yield 3 Servings
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

Bake Mode

Prevent your screen from going dark while you bake.

Ingredients

1 cup small pasta (e.g., ditalini or any small shape)
1/2 cup bulgar wheat
1 can (400g) chickpeas, drained and rinsed
1 cup broccoli florets
1 small carrot, diced
1/2 onion, finely diced
1 garlic clove, minced
1 tbsp olive oil
1 tsp paprika
1/2 tsp black pepper
Salt, to taste
1/2 tsp chili flakes (optional)
2 cups vegetable stock
1/2 cup water
Fresh parsley (optional, for garnish)

Instructions

Pan-Fry the Uncooked Pasta:
Heat the olive oil in a large, deep pan over medium heat. Add the uncooked pasta and stir frequently to coat it in the oil.
Continue stirring for 4-6 minutes until the pasta develops a golden brown color in spots. Be careful not to let it burn.
Sauté the Aromatics:
Add the diced onion and minced garlic to the pan with the pasta. Stir well and cook for 1-2 minutes until fragrant.
Add Stock, Water, and Vegetables:
Pour in the vegetable stock and water. Add the carrot, broccoli, chickpeas, paprika, black pepper, bulgar wheat, and salt. Stir everything together, ensuring the pasta is fully submerged in the liquid.
Simmer Until Cooked:
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, stirring occasionally to prevent sticking.
Check the pasta, the bulgar wheat and vegetables for doneness. Add a splash more water if the liquid evaporates too quickly and the pasta isn't fully cooked.
Serve:
Ladle the soupy pasta into bowls, ensuring each portion has a balance of pasta, veggies, and chickpeas. Garnish with fresh parsley if desired and serve warm.

Top recipes

Soupy Pan-fried Pasta With Veggies & Chickpeas

Soupy Pan-fried Pasta With Veggies & Chickpeas

Recipe details

Ingredients

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

7 Cool and Refreshing Summer Cocktails to Beat the Heat

More

Top recipes

Soupy Pan-fried Pasta With Veggies & Chickpeas

Soupy Pan-fried Pasta With Veggies & Chickpeas

Recipe details

Ingredients

Instructions

Popular Recipe Book

More Recipes