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Mini Penne Pasta With Chickpeas

4 from 3 votes

Mini penne pasta with chickpeas is one among easy toddler lunches or a dinner meal, and healthy as it is loaded with enough protein, carbohydrates, vitamins and minerals needed as a part of meal for toddlers who are 3 years old, slightly picky, always wants something different and love to munch on different texture in a meal. This is the age where they are very curious in learning how to eat different foods. They also get attracted to colorful food. Young children who are 4 or 5 years old will also relish this meal. This meal is loaded with protein from chickpea legume, vitamins and minerals from carrots and is prepared using homemade vegetable stock. ‘PASTA E CECI’ meaning pasta with chickpea is given a slight twist to suit toddlers and young children. So give your toddler / young child a taste of Italian cuisine with this yummy and simple pasta. They will love it!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Recipe CategoryVegetarian
Served AsBreakfast, Dinner, Lunch
Servings 3


  • For the pasta:
  • 1 ½ cup mini penne pasta cooked
  • ½ cup Garbanzo beans / Chickpea cooked
  • ½ cup carrot cut into small cubes
  • 1 garlic pod big sized, chopped
  • 1 tbsp celery chopped
  • 2 tbsp tomato chopped
  • Salt and pepper to taste
  • ½ cup vegetable stock homemade
  • ¼ tsp Italian seasoning
  • 2 tsp olive oil
  • For the Vegetable stock:
  • 1 bay leaf small
  • 1 carrot chopped into big chunks
  • 10 beans cut into big slices
  • Any other leftover vegetables of your choice
  • 3 to 5 Celery leaves with tender stalks
  • 1 Onion small sized
  • 1 Garlic pod cleaned and unpeeled
  • 3 cups water
  • Fresh or dried Parsley as required
  • Fresh or dried Thyme as required


  • For the pasta:
  • Soak ¼ to ½ cup of dried chickpeas overnight and cook them until tender.
  • Cook pasta according to the instructions given in the packet.
  • Heat olive oil in a pan, gently fry carrots followed by garlic and chopped celery.
  • Now add the chickpeas, tomato, vegetable stock, salt and pepper.
  • Simmer and allow this mixture to cook until carrots are slightly soft yet crunchy, and most of the vegetable stock is absorbed.
  • Check for the salt and spice. If required add some more pepper and salt.
  • Toss in the cooked pasta.
  • Drizzle little olive oil and sprinkle the Italian seasoning.
  • Mix well and serve warm topped with some grated cheese if desired.
  • For the vegetable stock:
  • Wash and clean all the vegetables and celery leaves with tender stalk.
  • Cut the vegetables into big pieces, all about the same size and place in a large saucepan.
  • Add celery.
  • Cut the onion into big pieces.
  • Add the onion and the garlic into the saucepan.
  • Add the spices bay leaf, thyme and parsley.
  • Add water and bring this mixture to a boil.
    Mini Penne Pasta With Chickpeas - Plattershare - Recipes, food stories and food lovers
  • Reduce the heat and cover the saucepan partially.
  • Allow this mixture to cook for 15 to 30 minutes.
  • To test, just taste a piece of the vegetable, if the vegetable has its flavor, then the stock is not ready yet. Hence cook for some more time.
  • Strain the stock through a fine mesh sieve (or line the sieve with a muslin / cheese cloth) into another bowl.
    Mini Penne Pasta With Chickpeas - Plattershare - Recipes, food stories and food lovers
  • Allow the stock to cool completely and transfer it to an airtight glass container.
  • You can store this stock in refrigerator for 2 to 3 days.


  1. Adjust spices according to your kid’s taste.
  2. 3/4 cup of pasta yields approximately 1 ½ cup cooked pasta.
  3. The preparation time excludes the soaking time of chickpeas.
  4. In case you don’t have time to soak dried chickpeas overnight, you can use canned chickpeas direclty as they are already cooked.
  5. Cooking time includes the time of cooking vegetable stock as well.
  6. Looking for a pasta recipe for grown up kids?
Penne pasta in roasted pumpkin and red bell pepper sauce

Please appreciate the author by voting!

4 from 3 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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