Pantry Pasta with Crispy Chickpeas

Here’s a quick, budget-friendly “pantry dinner” recipe designed for a Tuesday night – that tricky evening when the fridge is bare and shopping day is tomorrow. It uses simple ingredients most people have on hand and is perfectly portioned for two adults.

Pantry Pasta with Crispy Chickpeas and Garlic Breadcrumbs
Serves: 2 | Prep time: 10 mins | Cook time: 15 mins

Why you’ll love it:

This easy midweek meal turns pantry staples – pasta, tinned chickpeas, breadcrumbs and a few basics – into a comforting, golden bowl of flavour. It’s satisfying, vegetarian, and on the table in under 25 minutes.

Ingredients

200g pasta (spaghetti, penne or whatever’s left in the packet)
1 tin chickpeas, drained and rinsed
3 tbsp olive oil
2 garlic cloves, finely chopped
½ tsp chilli flakes (optional)
½ cup breadcrumbs (panko, regular, or even crushed crackers)
1 tsp dried herbs (oregano or mixed Italian herbs)
Zest and juice of ½ lemon (or 1 tbsp bottled lemon juice)
Salt and pepper, to taste
Optional: grated parmesan, fresh parsley, or a drizzle of olive oil to serve

Method

Cook the pasta:
Bring a large pot of salted water to the boil. Add pasta and cook according to packet directions until al dente. Reserve ½ cup of pasta water, then drain.
Crisp the chickpeas:
While the pasta cooks, heat 2 tbsp olive oil in a large frying pan over medium heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until golden and crispy. Season well with salt, pepper and herbs.
Make garlic breadcrumbs:
Push the chickpeas to one side of the pan. Add another drizzle of olive oil and the breadcrumbs. Toast for 2–3 minutes until golden. Add garlic and chilli flakes and cook for 30 seconds, stirring constantly to avoid burning.
Combine everything:
Add the cooked pasta straight into the pan. Toss to coat with chickpeas and breadcrumbs, adding a splash of reserved pasta water to bring it all together. Stir through lemon juice and zest.
Serve:
Divide between two bowls. Top with grated parmesan (if you have it), a drizzle of olive oil and a sprinkle of herbs.

Pantry Swaps

No chickpeas? Use tinned lentils or white beans.
No breadcrumbs? Toast a slice of bread and crumble it in, or use crushed cornflakes.
No lemon? Add a splash of vinegar for tang.
Add-ons: Frozen peas, spinach, or sun-dried tomatoes make great extras if you’ve got them.

Tip
Keep a “Tuesday night basket” in your pantry – a small stash of easy, long-lasting ingredients like tinned beans, pasta, and breadcrumbs. It’ll save you from takeaway temptation the night before your grocery run.