Tomato Chickpea Pasta

Tomato Chickpea Pasta

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Tomato Chickpea Pasta is rated / 5 based on votes.

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Preparation time: 20 minutes
Slow Cooker Size 3.5-4L+
Serves: 6
Cooking time: 8-9 hours on Low or 4-4 hours on High


  • 800g (28 oz) can of diced tomatoes
  • 540g (19 oz) chickpeas
  • cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • to One teaspoon dried crushed chillies
  • teaspoon white sugar, granulated
  • teaspoon salt
  • teaspoon pepper
  • 3 tablespoons chopped parsley, fresh
  • 2 cups Penne pasta
  • Twelve cups boiling water
  • 1 teaspoons salt
  • ⅓ Cup parmesan cheese, grated


  1. Mix the tomatoes, chickpeas, white wine, olive oil, balsamic vinegar, garlic cloves, chillies, white sugar, salt, and pepper in a 3.5-4L slow cooker and cover. Cook this on low for 8-10 hours or on high for about 4- 4 hours.
  2. Add parsley and stir the contents of the cooker well.
  3. Cook the pasta in boiling water and add salt; this should take about 8-10 minutes. Use a large uncovered pot. Drain and add the tomato mixture.
    Toss until coated and remove to a large serving bowl.
  4. Sprinkle with parmesan cheese and serve.

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