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Garlicky Turmeric Chickpea & Mixed Bean Pasta

Prep 15 min Cook 20 min Difficulty 2/5

Quick garlicky turmeric pasta with chickpeas and mixed beans — protein-rich, pantry-friendly, ready in ~35 minutes.

Why this recipe works

A simple, savory pasta that combines garlic, turmeric, mixed beans and chickpeas for a quick weeknight meal. It suits cooks who want a protein-rich, pantry-driven pasta ready in about 35 minutes. The recipe is flexible: use canned or leftover cooked beans, swap shapes of pasta, and adjust turmeric and garlic to taste.

Search intent: recipe / how to make
  • turmeric chickpea pasta
  • garlicky bean pasta recipe
  • easy vegan bean pasta
  • weeknight chickpea pasta
  • mixed bean pasta skillet

Key takeaways

Ready in ~35 minutes with pantry staples.
High in plant protein and easily customizable.
Uses reserved pasta water to create a light sauce.

Recipe guide

A simple, savory pasta that combines garlic, turmeric, mixed beans and chickpeas for a quick weeknight meal. It suits cooks who want a protein-rich, pantry-driven pasta ready in about 35 minutes. The recipe is flexible: use canned or leftover cooked beans, swap shapes of pasta, and adjust turmeric and garlic to taste.

A protein-packed, pantry-friendly pasta that’s done in under 40 minutes.

  • Ready in ~35 minutes with pantry staples.
  • High in plant protein and easily customizable.
  • Uses reserved pasta water to create a light sauce.

Ingredients (serves 3–4)

300 g pasta; 2 tbsp oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tsp turmeric; 1 cup cooked mixed beans; 1 cup cooked chickpeas; salt and pepper; 1/2 cup reserved pasta water; optional: fresh herbs or extra oil to finish.

Step-by-step (15 min prep, 20 min cook)

1) Boil salted water and cook pasta until al dente; reserve 1/2 cup pasta water, then drain. 2) Heat oil over medium, cook onion 5 minutes until soft. 3) Add garlic and turmeric, cook 30–60 seconds. 4) Stir in cooked beans and chickpeas, add a splash of reserved pasta water and simmer 2–3 minutes. 5) Add drained pasta, toss to coat, loosen with more pasta water if needed; season with salt and pepper and cook 1 more minute. 6) Serve hot, drizzle oil or garnish with herbs if desired.

Tips, swaps and timing

Use canned beans/chickpeas (rinsed) to save time. Increase turmeric for color, add red pepper flakes for heat, or stir in lemon zest/juice for brightness. If pasta dries when reheating, mix in a little water or oil. Total time: about 35 minutes; difficulty: easy.

Ingredients

  • 3 cloves garlic
  • 1 medium onion
  • 1 tsp turmeric
  • 1 cup cooked beans
  • 1 cup cooked chickpea
  • 2 tbsp oil
  • 300 g pasta

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente, reserve 1/2 cup pasta water and drain pasta
  2. Peel and finely chop onion and garlic cloves
  3. Heat oil in a large skillet over medium heat
  4. Add onion and cook until soft and translucent, about 5 minutes
  5. Add garlic and turmeric and cook 30–60 seconds until fragrant
  6. Add cooked beans and chickpeas to the skillet and stir to combine
  7. Pour in a splash of reserved pasta water, simmer 2–3 minutes to heat through and meld flavors
  8. Add drained pasta to the skillet and toss to coat, adding more pasta water if needed to loosen
  9. Season with salt and pepper to taste and cook 1 more minute to marry flavors
  10. Serve hot, optionally drizzle a little extra oil or garnish with fresh herbs if desired

FAQs

Can I use canned beans and chickpeas? Yes — drain and rinse canned beans/chickpeas before adding. Use about one 15-oz can (drained) for each 1 cup called for.
How long will leftovers keep? Store in an airtight container in the fridge for 3–4 days; add a splash of water or oil when reheating to prevent drying.
Can I make this gluten-free or vegan? Use gluten-free pasta for a gluten-free version. The recipe is already vegan if you use oil and omit any dairy garnish.