Pasta and Chickpea Ragù

  • Preparation 20 MIN
    Cooking 25 MIN
  • Servings 4
Shake things up with a new cheese like Grana Padano—a more delicate, less fruity version of its more traditional cousin, Parmigiano-Reggiano. The hard-rind cow’s milk cheese has a gorgeous crumbly texture, too, which works to perfection in this hearty ragù.



  1. In a bowl, place 1 cup of the chickpeas. Set aside.
  2. In a saucepan, brown the onion and garlic in the oil. Add the remaining chickpeas, the potato, bay leaf, red pepper flakes, broth and tomato paste. Season with salt and pepper. Bring to a boil. Cover and simmer over medium heat for about 15 minutes or until the potato is tender.
  3. Remove the bay leaf. In a blender, purée the mixture until smooth. Strain and pour back into the saucepan.
  4. Add the pasta and cook over medium heat until al dente, stirring frequently to prevent the pasta from sticking to the bottom of the saucepan. Add a little broth or water if necessary. The texture should be thick, close to a purée. Add the reserved chickpeas. Adjust the seasoning.
  5. Ladle the soup into serving bowls. Drizzle with olive oil and season with pepper if desired. Sprinkle with the cheese and fresh herbs.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Using store-bought chicken broth with 30% less sodium

Content % Daily Value
Calories 390  
Total Fat 11 g  
Saturated Fat 2 g  
Sodium (salt) 990 mg  
Carbohydrates 56 g  
Fibre 6 g  
Protein 16 g