Corn and Chickpea Pasta

    30 minutes

    Chickpeas add the protein to this delicious vegetarian lunch or dinner. If you omit the cheese it becomes vegan.

    114 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1/2 green capsicum, diced
    • 2 cloves garlic, chopped
    • 2 tablespoons chilli powder
    • 1 teaspoon ground cumin
    • 1 (800g) tin diced tomatoes with juice
    • 1 (400g) tin chickpeas
    • 300g frozen corn, thawed
    • 375g macaroni
    • 1/2 cup grated Cheddar cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large, deep frypan. Saute onion, green capsicum, garlic, chilli powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
    2. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
    3. Combine pasta and sauce. Sprinkle each serving with cheese.

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    Reviews and Ratings
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    Reviews in English (84)


    I think next time I'll use a little less pasta and possibly add some zucchini. Overall, very good. Edited: 2/19/08 I made this again. This time I used less pasta and added zucchini and black beans. Much better!  -  18 Apr 2007  (Review from Allrecipes USA and Canada)


    I'm a brand new cook (talkin' about someone who cuts herself almost every time she chops) who had no trouble preparing this. I almost clapped my hands and jumped up and down when I tasted it. The flavors are great, and the dish as a whole is very satisfying, probably because of the chickpeas. Thank you for submitting this one.  -  20 Dec 2001  (Review from Allrecipes USA and Canada)


    Absolutely delicious! I did use less pasta than recommended, and whole wheat pasta was great, plus added zucchini - best thing is the receipe is awesome and quick!  -  08 Nov 2007  (Review from Allrecipes USA and Canada)