Pasta

Pasta with Fried Chickpeas, Tomatoes, Olives and Capers

pasta-with-fried-chickpeas-tomatoes-olives-and-capers

Have you ever been in the mood for pasta but didn’t want the same old marinara or heavy cream sauce. Something different than meat or seafood in the dish but without sacrificing the protein. Do you know where this is going? My yummy, delicious, amazingly simple pasta with fried chickpeas, tomatoes, olives and capers.

A quick, easy, go to pasta dish that is unbelievably delicious. Salty capers and olives pair so well against the sweet cherry tomatoes and crispy chickpeas. The sauce is a blend of parmesan cheese, aged balsamic from Devo Olive Oil, mustard and a some extras. Full of flavor this pasta takes less than 30 minutes to put together. The star of the show is the fried chickpeas. No they aren’t hard to do! No you don’t need oil or a fryer!  Just coat them in a spicy mixture of olive oil and spices and send them on their way to the oven to bake for 10-15 minutes. They also make a out of this world healthy snack for you and the kids. Last week I coated them with a cinnamon and sugar mixture and my son couldn’t get enough!

Pasta doesn’t have to be heavy and rich. With the right ingredients it can actually be healthy and yet still delicious. The sauce is too simple to even be called a sauce. I sauteed some garlic in a little olive oil then whisk that together with a touch of Dijon mustard, parmesan cheese, a little more olive oil and aged balsamic vinegar. Intriguing, delicious and simple, this pasta dish is a great way to celebrate Spring.

The parmesan balsamic sauce is being served in serve ware by Restaurant Ware. Check the site out- they are amazing!

Pasta with Fried Chickpeas, Tomatoes, Olives and Capers
 
Ingredients
  • 1 pound of pasta (your choice)
  • ¼ cup capers, drained
  • ¼ cup manzanilla olives, sliced
  • 6-8 cherry tomatoes, halved
  • 1 can chickpeas, drained
  • ½ tsp salt and pepper each
  • ½ tsp paprika
  • For the Sauce:
  • 2 cloves garlic, minced
  • ¼ cup grated parmesan cheese
  • ¼ cup Devo Aged Balsamic Vinegar
  • 1 tsp dijon mustad
  • ½ cup extra virgin olive oil
  • ½ tsp salt and pepper each
Instructions
  1. Boil pasta according to package directions. Meanwhile, drain the chickpeas on a paper towel and place on a baking sheet. Drizzle with 2 TBSP olive oil, ½ tsp salt and pepper each, ½ tsp paprika. Toss well and bake at 400 for 10-12 minutes.
  2. Saute the garlic in 2 TBSP of olive oil for 3-5 minutes until tender and toasted. Remove from heat and transfer to a glass bowl or jar. Whisk in the remaining olive oil, balsamic vinegar, mustard and salt and pepper.
  3. Mix together the drained pasta with the capers, olives, tomatoes, fried chickpeas and balsamic parmesan sauce. Serve warm or at room temperature.

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57 Comments

  1. Roz

    Oh my gosh, I wish I had read this recipe last night before I prepped some simply-dressed pasta. I LOVE the idea of adding the capers! Your photography is at a new height of perfection! I so love your blog! Happy Spring!

    16 . Apr . 2012
  2. Mary

    Fantastic pasta dish – lovely flavors and LOVE that you fried those chickpeas – YUM!
    Mary x

    16 . Apr . 2012
  3. Maureen @ Orgasmic Chef

    I love this pasta dish, it looks great and the photos make me drool. (not attractive but honest) lol

    16 . Apr . 2012
    • kbelleicious

      Hey! I drool all the time over your photos!

      19 . Apr . 2012
  4. Allison @Alli n Son

    I actually have everything in my cupboard for this, and I’m in desperate need for easy meals. This is going on my menu plan for next week.

    16 . Apr . 2012
  5. Reem | Simply Reem

    I strongly believe chickpeas can make any dish lovelier..
    This pasta looks fabulous… What a beautiful combination of flavors…

    16 . Apr . 2012
  6. balvinder ( Neetu)

    Hey I like that. My daughter was asking me to make pasta a different way. So Now I can just open the can of chickpeas and follow your recipe. thanks!

    16 . Apr . 2012
  7. Donna @ The Slow Roasted Italian

    This sounds fabulous. I love all the textures and flavors. I love the crunch with the pasta! YUM!

    16 . Apr . 2012
  8. Jo-Lyn

    MMMMMM Good!! I don’t think I like capers, though. Can I leave those out?!?!?! -.-

    16 . Apr . 2012
  9. Tina (PinayInTexas)

    This is my kind of pasta, Jessica — light yet so delicious! Love everything in it!

    16 . Apr . 2012
  10. lena

    i never had fried chickpeas before, most of the time is either steamed or cooked in sauce. sounds delicious on that sugar and cinnamon coating! i like the sound of your flavours in your sauce!

    16 . Apr . 2012
  11. Eva Kitcheninspirations.wordpress.com

    That does look very tempting, Jessica. I love the chick peas aren’t fried, but to look at them they have all the flavour and crunchiness of a deep fried version. I’ll have to keep them in mind for a delicious snack option.

    16 . Apr . 2012
  12. sportsglutton

    Great sounding alternative to regular marinara Jessica. 🙂

    16 . Apr . 2012
  13. nancy at good food matters

    Fabulous recipe: the chickpeas really make this dish special—and protein rich.
    My cousin made us spice-coated oven roasted chickpeas when she visited. what a terrific snack!

    16 . Apr . 2012
  14. Kelli H

    Pasta is a great comfort food and after the week Ive had I totally need this!

    16 . Apr . 2012
  15. Jessica @ Cajunlicious

    This pasta looks incredible and I love the fried chickpeas and capers!

    16 . Apr . 2012
  16. Val

    Some of my most favorite things in one dish. Perfect.

    16 . Apr . 2012
  17. Erica

    YUM! Fried chickpeas? Delicious. I agree- sometimes pasta needs a switch up! I usually go the lemon/olive oil route. This is a fun version

    16 . Apr . 2012
  18. lindsay

    fabulous! this looks delish! hope you had a great weekend lady!

    16 . Apr . 2012
  19. The Food Hunter

    Love the combo…and how easy it is to make. Thanks for sharing

    16 . Apr . 2012
  20. Shawn

    I love this combination! I’ll definitely be making it soon 🙂

    16 . Apr . 2012
  21. daphne

    You are right!!! Pasta can be enjoyed light not just with creamy sauce! Love the crunch of chickpeas in this!

    16 . Apr . 2012
  22. Three-Cookies

    One of my favourite pasta dishes includes chick peas so thumbs up for this one

    16 . Apr . 2012
  23. Shea

    Yum, I love the addition of the chickpeas. I’ve made pastas with them in the sauce, but never oven-roasted. I’m definitely giving that way a try!

    16 . Apr . 2012
  24. Lisa

    Great looking pasta dish! I love adding beans to my pasta. Actually made something similar to this the other day but added some fresh herbs and spices.

    16 . Apr . 2012
  25. Marsha @ The Harried Cook

    This is the second time I have seen chickpeas in pasta and it’s making me want to try it soon! Looks absolutely delicious and perfect for warm weather! Great recipe 🙂 Thanks for sharing!

    17 . Apr . 2012
  26. Mandy - The Complete Cook Book

    What a delightful sounding meal Belle.
    🙂 Mandy

    17 . Apr . 2012
  27. Sam @ My Carolina Kitchen

    Love this pasta – very light, healthy and Mediterranean.
    Sam

    17 . Apr . 2012
  28. sonia

    Hi There,
    This pasta is looking Awesome, just customized to my liking 🙂 Thanks for sharing . It’s so full of cool colors and aroma. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!

    17 . Apr . 2012
  29. Malli

    Jessica
    I love pasta and this one is so colorful and nutritious. What caught my attention is that you have fried the chickpeas and taken it to a whole new level of flavor:)

    17 . Apr . 2012
  30. Sukanya

    I love to make pasta in different flavours and chickpeas sounds just fantastic, love the mediterranean flavour in it.

    17 . Apr . 2012
  31. Geni

    This pasta with crispy chickpeas looks so healthy and good. I have never tried adding these to a pasta dish but you certainly make it worth trying. Have a great week!

    17 . Apr . 2012
  32. SallyBR

    That is EXACTLY the type of pasta I’ve been craving, and I didn’t know until I saw your post!

    Pinned for future reference, thanks for the inspiration….

    17 . Apr . 2012
  33. yummychunklet

    Ooh, fried chick peas? I bet they gave a great texture to the pasta.

    17 . Apr . 2012
  34. Candace

    Simply dressed pasta is my most favorite way to have it. In fact, I really don’t enjoy pasta with heavy sauces. They taste good; but I feel so terrible after I eat them that I simply cannot enjoy them. The flavors of the olives and capers that you’ve included in this pasta combined with my beloved sweet tomatoes is absolute perfection for me. I can’t wait to try this!

    17 . Apr . 2012
  35. Pure Complex

    Your pasta and fried chickpeas really came out look scrumptious. I think I could enjoy this meal anytime of the day and still love it 🙂

    17 . Apr . 2012
  36. Liz

    There are those yummy fried chick peas that I really must make! And they look fantastic in this pasta dish…healthy and beautiful 🙂

    17 . Apr . 2012
  37. kitchen flavours

    Oh yum! I have never tried pasta with chickpeas before. Looks delicious!

    17 . Apr . 2012
  38. Erica

    I am printing the recipe…my vegetarian husband is going to love it!

    17 . Apr . 2012
  39. Baker Street

    I’ve never added chickpeas in my pasta but it seems like I must give it a try soon. 🙂

    18 . Apr . 2012
  40. Alli

    Olive, capers and chickpeas. You are killing me. I need a fork now.

    18 . Apr . 2012
  41. Collette Osuna

    Im a vegetarian…..and Im TOTALLY making this….I went to BBQ birthday party and had to bring a dish..this would have been perfect!!

    18 . Apr . 2012
  42. Joanne

    Sounds like you and I were thinking alike with our pasta dishes today! I love the sound of those fried chickpeas…they’re my favorite legume!

    18 . Apr . 2012
  43. Nami | Just One Cookbook

    This is a real nice alternative to marinara or white sauce! I love capers and Dijon mustard and they are part of sauce? Hmmm! I already love this pasta!!! 🙂

    18 . Apr . 2012
  44. Kristy

    My hubby and son would LOVE this pasta. I’m more of a marinara or cream sauce pasta person, but this does look like a nice change up from the norm. And I do LOVE chickpeas. Seriously – LOVE them. 🙂

    18 . Apr . 2012
  45. Helene Dsouza I Masala Herb

    I was looking for a light pasta dish and here we go! thx for sharing, I am surely going to try your recipe.

    18 . Apr . 2012
  46. Sawsan@chef in disguise

    That is definetly a refreshing change from regular pasta
    I have only recently discovered roasted chickpeas and I love it! using it in pasta is pure genious

    18 . Apr . 2012
  47. Caroline

    You couldn’t have described it better! I absolutely love pasta, but often am not in the mood for a heavy sauce that’s caloric and will inevitably upset your stomach, ha! Your pasta sounds like a fantastic alternative to the heavy pastas. Love your addition of chickpeas.

    18 . Apr . 2012
  48. kankana

    I am always in the mood for pasta but it’s always with light sauce like lemon or garlic sauce and then of course our fav pesto sauce. This sounds like something we will enjoy and I am gonna try this next!

    18 . Apr . 2012
  49. SharleneT

    If I didn’t cook it in the pot with the pasta, it’s sauce, regardless of how simple… This looks scrumptuous. Love light and easy. Come visit when you can.

    19 . Apr . 2012
  50. Marissa

    Looks like a delicious middle-of-the-week dinner (which I’m always looking for!) Thanks!

    20 . Apr . 2012
  51. Sylvie @ Gourmande in the Kitchen

    I’ve made pasta with chickpeas before but never fried ones, that sounds amazing!

    20 . Apr . 2012
  52. Greg

    I love this flavor combination. I’ve combined chickpeas and capers with pasta loads of time, but never fried chickpeas. You always up the ante!

    22 . Apr . 2012
    • kbelleicious

      Thanks Greg! I could say the same about you!

      28 . Apr . 2012
  53. Weekly Meal Plan

    […] Pasta with fried chickpeas, tomatoes, olives and capers […]

    22 . Apr . 2012
  54. A light, bright spring pasta dish! (@kbelleicious) « ediblelegible

    […] bright flavours. I’ve been looking for a few new recipes to inspire me, and came across this recipe for pasta with fried chickpeas, tomatoes, olives and capers posted by Kitchen Belleicious. She made the dish look absolutely delicious, so I decided to give it […]

    25 . Apr . 2012
  55. May 2-4 (we say two-four) weekend « Kitcheninspirations

    […] couldn’t help but want to make my friend Charles’ (Five Euro Food) and Jessica’s (kitchenbelleicious) Roasted Chick Peas and of course, my friend Barb’s (Profiteroles and Ponytails’ […]

    22 . May . 2012

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