Pantry Pasta with Chickpeas and Peppers

This Pantry Pasta with Chickpeas and Roasted Red Peppers is the ultimate easy and quick dinner idea. This delicious dinner idea uses all ingredients that are likely to be in your pantry and it's made all in one pot! It's also dairy free and vegan and sure to a be a hit with the whole family.

Prep Time 2 minutes
Yield 4
Cuisine Vegan, Gluten-free
Cook Time 18 minutes
Recipe Type: Dinner
Difficulty: Easy
Total Time 20 minutes
Author: [get-the-author]


  • 1-25 ounce jar marinara sauce
  • 12 ounces penne pasta (we used gluten-free)
  • 4 cups water / broth 
  • 1 cup roasted red peppers, chopped
  • 1-15 ounce can chickpeas, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper


  1. Add all ingredients to a large dutch oven and stir together to combine. Turn the heat on to medium high and let the mixture come up to a boil.
  2. Once boiling, cook the pasta for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
  3. Once the pasta is cooked through, let it sit for 5 minutes while the sauce continues to thicken up.
  4. Serve as is, or with parmesan cheese and basil for garnish.

Recipe Notes

  1. The pasta can stick to the bottom of the pot after it has begun to boil. Make sure to stir the pot, scraping up any pasta off of the bottom very frequently. 
  2. We really recommend adding broth / bone broth if you have it in your pantry.


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