Chickpea Pasta with Curry Sauce

Today, you can buy pasta made of 100% legumes flour. It is a great way to eat legumes and to cut in wheat carbs while still enjoying a nice plate of pasta.

Legumes are rich in fibers, proteins and other important nutrients.

I made this pasta with some nice curry sauce leftover from another recipe.

The result was really nice!

You can make it with any kind of legumes pasta.

  • DifficultyEasy
  • CostCheap
  • Cooking time20 Minutes
  • Servingserves 4 people
  • Cooking methodStove
  • CuisineInternational


  • 500 gchickpea pasta

For the curry sauce

  • 300 mlvegetable broth
  • 100 mlcoconut milk
  • 2 spoonsmild curry powder
  • 1 spoonplain flour
  • 1onion
  • 1carrot
  • 1medium potato
  • 1 clovegarlic
  • 1 pinchtable salt
  • q.s.fresh parsley


  1. – slice the onion finely and crush the garlic clove, then put them in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;

    – peel the carrots and the potato, chop them in small cubes and put them into the saucepan too;

    – put the saucepan onto the fire and cook over medium heat;

    – as soon as the onion starts to fry, cover the pot with its lid and put the flame to minimum;

    – let the vegetables to stew in their own liquid, then sift the flour and the curry powder onto them;

    – let the vegetables to stew in their own liquid;

    – stir well then pour the hot broth and mix well;

    – cook for another 15 minutes;

    – meanwhile take a separate bowl and sift the flour and the curry powder onto it;

    – add the coconut milk and whisk well;

    – pour the thus obtained curry paste onto the boiling vegetables and stir well;

    – stir and cook for another 30sec then remove the pan from the stove;

    – cook the pasta in a separate pan with abundant salted water;

    – drain the pasta and mix it with the curry sauce

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