Quick Pasta and Chickpeas Pressure Cooker Recipe
A quick and hearty pasta and chickpea meal made entirely in the pressure cooker with olive oil, garlic, tomato paste and bold spices. Perfect for a comforting, weeknight vegan dinner.
Equipment
- 1 Pressure cooker used to cook pasta and chickpeas
Ingredients
Main ingredients
- 2 tablespoons olive oil plus 2 to 3 tablespoons for finishing
- 2 cloves garlic peeled and smashed
- 1 clove garlic finely chopped
- 3 tablespoons tomato paste for rich sauciness
- 1 teaspoon kosher salt plus extra for seasoning
- freshly ground black pepper or red pepper flakes to taste
- 1 ½ cups cooked chickpeas drained and rinsed from a can
- ½ cup ditalini pasta or other small pasta
- 2 cups water regular tap water
Instructions
Instructions
- Heat 2 tablespoons olive oil in your pressure cooker on medium heat until warm.
- Add in the 2 smashed garlic cloves and cook for 1 to 2 minutes until fragrant, avoid browning.
- Stir in 3 tablespoons of tomato paste and cook for 2 to 3 minutes till darkened and fragrant.
- Add chickpeas, salt, and pepper or flakes and stir to combine well.
- Pour in 1 to 1 ½ cups water just to cover chickpeas. Seal the lid and cook for 3 minutes at high pressure after building up.
- Use quick release and carefully open the lid. Mash some chickpeas to thicken the broth.
- Add uncooked pasta with remaining water to total 2 cups. Stir, reseal and cook 4 minutes on high pressure.
- Quick release pressure and open the pot.
- Stir everything together, taste and adjust salt, pepper, or red pepper flakes if needed.
- Drizzle 2 to 3 tablespoons olive oil on top before serving.
Notes
Serve immediately after cooking or refrigerate leftovers up to 3 days. Reheat with a splash of water to loosen the sauce. Freezes well in individual portions.