Recipes » Main Dish » BBQ Chickpea Pasta
T. Colin Campbell Center for Nutrition Studies


Base Ingredients

  • 9 ounces whole grain fusilli pasta (or pasta of your choice)
  • 1 cup finely diced yellow onion
  • 2 Tbsp minced garlic
  • ½ cup low-sodium vegetable broth
  • ½ cup water (or broth)
  • 1 (14-ounce) can petite diced tomatoes
  • ¼ cup + 1 Tbsp barbecue sauce
  • 3 Tbsp nutritional yeast
  • 1 ¾ cups cooked chickpeas, drained and rinsed

Seasoning Blend

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp dried minced onion flakes
  • ½ tsp sea salt, or to taste
  • Pinch black pepper
  • ¼ tsp red pepper flakes (optional)

Optional Toppings

  • Nutritional yeast
  • Freshly chopped parsley


  • 1. Cook the pasta al dente according to package instructions, drain, rinse with cold water, and set aside.
  • 2. Meanwhile, in a small bowl, combine all ingredients for the seasoning blend. Set aside.
  • 3. In a large non-stick skillet or Dutch oven, sauté the diced onions over medium-high heat for 7 to 9 minutes until they soften, then add the garlic and sauté over medium heat for several minutes more.
  • 4. Add the broth, water, tomatoes, barbecue sauce, and nutritional yeast. Increase the heat to bring the liquid to a boil, then immediately lower to a simmer. Add the seasoning blend and stir well to combine. Simmer on low for 4 minutes. Taste and adjust as needed.
  • 5. Add the cooked pasta and chickpeas, stir well to combine, and simmer on low for 2 minutes. Remove from the stove and allow to sit undisturbed for at least 4 minutes to allow the flavors to marry.
  • 6. Serve topped with nutritional yeast and a sprinkle of fresh parsley.

Cooking Tips

  • 1. After you remove the skillet from the stove, make sure to give it enough time to sit. This will help the pasta absorb the flavors and thicken the sauce.
  • 2. You might be tempted to use more pasta. But if you use too much, the dish will come out dry.

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