Pasta with Chickpeas and Olives

Pasta with Chickpeas and Olives

Welcome back! Well, we are just about two weeks into the New Year; how is everyone doing with those New Year’s resolutions? I hope that you’ve been able to keep at least some of them, and that you feeling a sense of accomplishment for doing so.

I know that for many of my health coaching clients, weight loss and healthy eating are at the top of their New Year’s resolution lists. I encourage these particular clients to try getting in the kitchen and cooking their own food.

Not only can it be a joy to eat food that you have prepared on your own, when cooking for yourself, you are able to control the ingredients and prepare food that has in it only what you want it to have.

I know many of you are busy and don’t have time to labor in the kitchen. Most of my clients are busy professionals who don’t have time to put a gourmet meal on the table every night.

That’s what I love about this recipe – it’s all done in one skillet! It also has two of my favorite ingredients; chickpeas and olives! It’s a wonderful vegetarian recipe (vegan if you omit the grated cheese), serves four nicely, and reheats well, so if you live alone like I do, you can eat off this dish for about a week.

Check it out:

Pasta with Chickpeas and Olives

1 box of pasta – look for a pasta with “grooves” that will pick up the sauce nicely, such as small shells, orecchiette, or rigatoni
1 can (15.5 ounces) chickpeas, drained and rinsed
½ cup Kalamata olives
2 tablespoons tomato paste
5 cups water
3 cloves garlic, thinly sliced – or 2 tablespoons minced garlic from a jar
1 sprig of fresh rosemary – or 1 tablespoon of dried, if you have it on hand
3 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
1 bag arugula
½ cup grated Parmigiano cheese (optional)
Salt and pepper to taste

1. Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and water in a large skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta; about 15 minutes.

2. Remove skillet from heat, discard rosemary (if using fresh) and stir in cheese (if using). Add more water, a few tablespoons at a time, to thin the sauce if needed. Divide pasta and arugula among bowls and serve immediately.

There you have it! A quick, delicious dinner in only 15 – 20 minutes (give or take a few for prep time).

Like this recipe? Tell me about it in the comments below. Want more recipes like this? Be sure to follow my blog, and check me out online., on Facebook at, or on Twitter @caringcoaching.

Take care of yourself, be nice to yourself, and be well; and until next time – veg in, don’t veg out!



3 thoughts on “Pasta with Chickpeas and Olives

  1. Michelle says:

    I have had a similar dish from my Italian friends, called “Pasta Cece” minus the olive, going to love trying it with,,thanks!

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