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Vegan Carbonara with Smoky Chickpeas

Vegan Carbonara with Smoky Chickpeas

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2-4 1x
  • Category: Pasta
  • Cuisine: Vegan


These Vegan Carbonara are proper ‘Italian Style’ with a thick and “egg-y” sauce and topped with smoky & crunchy chickpeas.



  • 250g Spaghetti
  • 3 Tbsp chickpea flour (gram flour)
  • A pinch of kala namak (black salt)
  • 100ml dairy free cream
  • ¼ tsp black pepper
  • ¼ tsp turmeric powder
  • A little water
  • 1 Tbsp extra virgin olive oil
  • A handful of fresh parsley, chopped

For the smoky chickpeas:

  • 1 tin of chickpeas, drained
  • ¼ tsp sea salt
  • ½ tsp smoked paprika
  • 1 Tbsp liquid smoke
  • 1 Tbsp extra virgin olive oil


  1. Prepare the pasta according to the package instructions. 
  2. Drain your chickpeas and in a medium size bowl, toss them in sea salt, smoked paprika, liquid smoke and extra virgin olive oil. Add them to a lined baking tray and bake them at 160C for 20-25 minutes or until crunchy.
  3. In the meantime, mix the ‘Carbonara’ style sauce by combining chickpea flour, black salt, black pepper and turmeric powder in a small bowl. Carefully add in the dairy free cream and stir, then pour in a little water until you get a smooth, slightly runny paste. 
  4. Drain your pasta and add them to a pan with a little olive oil over medium heat, gently . pour your chickpea sauce over the top and stir until combined. Cook until the sauce thickens and season to taste with salt and pepper.
  5. Sprinkle your smoky chickpeas & fresh parsley on the top & enjoy!

Keywords: vegan carbonara, carbonara recipe, egg free carbonara, vegan carbonara recipe, smoky chickpeas

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