Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)

Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)Pasta is something my daughter and I agree on. The rest of the household, also happily trots along. This chickpea pasta is rich tasting, wholesome, and vegan. The dish gets its deep and soulful flavor from the garlic and rosemary infused chickpea broth. The rest of the dish just works its way into a balance of wonderful flavors.

More About this chickpea pasta

The recipe does have a couple of more steps than my typical push and cook instant pot pasta. It is still ridiculously easy. As for the chickpeas, make a double batch to smash over grilled sour dough bread. I promise you will not regret it. This recipe is inspired by a much richer heavy cream infused pasta.

Once I tasted the deep and flavorful broth, I did not want to take too much away. Olive oil compliments the chickpeas so well. Rosemary and garlic, pair together beautifully to give the broth a deep and haunting flavor.

The creamy finish is from a splash of coconut milk.  This allows a nice nutty character to the pasta. Somewhere in the process, I add in a bunch of baby spinach. Winter greens such as kale or mustard greens will work well in this dish too!

Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)

An essential spicy finish

If like me you like things spicy, finish this with a lot of freshly ground pepper. Even my son, the mega cheese lover did not think the dish needed cheese. Protein packed wholesome meals like this made with pantry staples make me happy. I miss the light at the end of the evenings. I am sure that I join many people in the light struggles.

And, as I think of this I imagine that the summer fairy chuckles. Here I am, one of those who claims she does not like summer. One short shift, precisely that one hour and I think of summer. After all, here in the northeast, that is probably the only time when our days are book ended with light.

A few tip and thoughts:

  • Canned chickpeas are not a good idea for this dish.
  • While it is not absolutely essential to soak the chickpeas for this, it is a good idea to do this if you have time
  • Do not scrimp on the greens for the recipe
  • Use thick spaghetti or a robust pasta for the dish, angel hair pasta is too thin
  • You can make the chickpeas in broth up to one day ahead, the flavors only improve with time

Another soulful take on chickpeas includes this flavorful chickpea soup and for another streamlined pasta recipe you can try this roasted tomato and bell pepper pasta.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 35 minutes

Creamy Caramelized Onion and Chickpea Pasta (Instant Pot)

A hearty vegan pasta simmered with chickpea broth and a splash of coconut milk, finished with chickpeas and caramelized onions.

Ingredients

  • 1/2 cup good quality olive oil, divided
  • 1 tablespoons minced garlic
  • 1 tablespoon minced rosemary
  • 1/2 teaspoon red pepper flakes
  • 3 cups water
  • 3/4 cup chickpeas (soaked over night if possible)
  • 1 and 1/2 teaspoons salt
  • 2 red onions, or 4 shallots thinly sliced
  • 2 cups baby spinach leaves
  • 1/2 cup full fat coconut milk
  • Lots of freshly ground black pepper

Instructions

  1. Turn the instant pot on the saute mode. Add in half the olive oil and add in the garlic after a minute. Cook for a minute until the garlic is fragrant. Add in the minced rosemary and red pepper flakes.
  2. Stir in the water.
  3. Add the chickpeas and salt. Set the instant pot to cook on high pressure for 30 minutes. Add five minutes extra if your chickpeas are not soaked. Release the pressure after 10 minutes or allow a natural pressure release.
  4. Carefully drain the chickpeas and reserve the broth.
  5. Place 6 ounces of pasta in the instant pot, add in 1 and 1/2 cups of the chickpea broth. Set to cook for 2 minutes.
  6. While the pasta is cooking, add the remaining olive oil to a skillet. Add the onions or shallot and cook until wilted.
  7. Add in the drained chickpeas and cook stirring well until the edges begin to turn golden. Turn off the heat.
  8. Do a quick release for the pasta after 3 to 4 minutes. Stir in the spinach leaves. Check for salt.
  9. Stir in the chickpeas with the onions. Mix in the coconut milk.
  10. The pasta will seem very soupy but will thicken in a few minutes.
  11. Place in bowls, add freshly ground black pepper and crushed red pepper to taste before serving.
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