Chickpea Pasta with Roasted Sweet Potato and Sage


Chickpea Pasta with Roasted Sweet Potato and Sage


I love to shop on Ocado, you can shop the night before and get it all delivered the next day. While scrolling through the other day I came across some chickpea pasta. Now I am always very dubious of the ‘free from’ sections in supermarkets. Lots of these so called ‘free from foods’ are stuffed with fillers and starches that definitely do not help you to get the glow. However, this chickpea pasta is pretty great as it is made with just chickpeas and water. I have fallen in love with it ever since it arrived. Having been off gluten for a few years, munching on pasta was HEAVEN!

This dish is going to be your go-to comfort dish. Ditch that white pasta and swap it in for this more nutritious and delicious chickpea pasta.

I have teamed it with the mighty sweet potato, some extra chickpeas and roasted sage leaves. Sage is such a special herb. Sage is rich in antioxidants and vitamin K, it has been seen to help improve your memory too. It gives this dish a beautiful aroma as well as a nice crunch.


  1. First, cut the sweet potato into small cubes. Heat 1 tsp of coconut oil in a pan and sauté the sweet potato with a pinch of salt for 20 minutes until cooked through.
  2. Place the sweet potato to the side and pop the chickpeas, 1 tsp of coconut oil, the garlic and the chilli flakes into the same pan and sauté for 5 minutes.
  3. Boil the kettle and add this with a pinch of salt into a pot, add in the pasta and cook for 3-4 minutes.
  4. Drain the pasta then pop it back into the pot, add in the sweet potato, olive oil and chickpeas. Give them a good stir, pop the lid on and keep them on a low heat until the sage leaves are done.
  5. Heat a pan with 1 tsp of coconut oil and fry your sage leaves. Serve the pasta into bowls and place the leaves on top.

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