Chick Pea Pasta


  • Pasta of Choice (I used Quinoa elbow pasta)
  • Cremini Mushrooms (sliced)
  • 1 can of garbanzo beans
  • 1 jar of marinated artichoke hearts
  • Coconut milk – 1 cup
  • Cherry tomatoes (variety of colors) – about 2 – 3 handfuls
  • Minced Garlic (about 1 tbsp)
  • Salt to taste
  • Pepper to taste
  • Cilantro to taste (1 tbsp)
  • Oregano to taste (1 tbsp)


  • Pour water out of can of garbanzo beans
  • Add beans, mushrooms, artichoke hearts, and garlic to pan and cook on low heat
  • In a separate pot, add tomatoes, coconut milk, cilantro, and oregano and cook on medium heat until the tomatoes are able to be mashed
  • Cook pasta in a medium sized pot
  • Once pasta is cooked, add both mixtures to the pasta stir until mixed
  • Add salt and pepper to taste
  • Serve and Enjoy!

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