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    Home » Recipes » Mains

    Vegan Chickpea Carbonara

    Published: Mar 8, 2020 · Modified: May 6, 2025 by Romy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Proper 'Italian-style' Vegan Carbonara with Smoke Chickpeas - deliciously 'eggy' and moreish!

    This recipe is:

    • 100% vegan
    • dairy free
    • egg free
    • delicious & moreish
    • creamy & 'eggy'
    • inspired by the Italian original
    • pasta-licious
    • the perfect dinner to wow your friends & family
    • as authentic as you can get (whilst making it vegan)
    Vegan Carbonara with Smoky Chickpeas

    Who could say no to a delicious Vegan Carbonara Recipe? I know I certainly can't! Before going vegan I definitely had my fair share of Carbonara dishes - both the authentic Italian kind (which used to be my absolute favourite dish!) as well as the creamy mess that the British call a Carbonara 😉

    After moving to the UK, I have to say I was fairly surprised how much cream Brits used in their Carbonara recipe - it's nothing like the Carbonara I grew up eating - my family was always huge on Italian foods! It took a while getting used to... although I'm not sure whether I ever got used to it.

    Authentic Italian Carbonara is actually more eggy than it is creamy and that's exactly what I've tried to replicate with this Vegan Carbonara version.

    Ingredients & Notes

    Here's everything you'll need for this recipe:

    • Spaghetti
    • Chickpea flour (gram flour)
    • Kala namak (black salt)
    • Dairy free cream
    • Black pepper
    • Turmeric powder
    • Water
    • Extra virgin olive oil
    • Chopped Parsley

    For the smoky chickpeas:

    • Canned chickpeas
    • Sea salt
    • Smoked paprika
    • Liquid smoke
    • Extra virgin olive oil

    Instructions (Step-by-Step)

    Making the Vegan Carbonara Sauce

    To get the "egginess" just right in this recipe I've used chickpea flour and added so-called 'black salt' to it. This black salt is also called 'Kala Namak' and it's got a slightly sulphurous flavour to it, which makes it taste deliciously eggy.

    To get the colour just right, I like to add a little bit of turmeric to the mix. It also adds a healthy twist to the recipe and in combination with black pepper, the turmeric is easier absorbed by the body. For the liquid of the sauce, I add vegan cream, this gives the sauce the perfect creaminess & thickness for the sauce. It also ensures that the sauce does not get too dry as soon as it hits the pan. In my opinion, it creates the perfect creamy but eggy balance that I'm looking for in a Carbonara Sauce. And I hope you'll enjoy this recipe just as much as I did!

    Vegan Carbonara with Smoky Chickpeas

    How to Make Crunchy Chickpeas

    A traditional carbonara would usually have cooked ham chunks. In order to make this dish a little more interesting—and add a salty smokiness to the recipe–I've added crunchy & smokey chickpeas. It's obviously not the same as ham/bacon, and it's not pretending to be, but it adds a lovely element to the dish and gives it a delicious crunch.

    The smoky chickpeas are super easy to create in just a few steps:

    1. Drain the chickpeas.
    2. Add them to a bowl and add the seasoning: sea salt, smoked paprika, liquid smoke and olive oil. Toss to evenly coat.
    3. Add the chickpeas to a lined baking tray and bake at 160ºC until crispy.
    4. After 10 minutes use a wooden spoon to move and turn them around on the tray.

    You can enjoy the chickpeas hot and cold. If you're a fan of savoury snacks (like me), they're also a delicious crunchy treat 😉 And if you love chickpeas, you'll surely also enjoy these tangy Buffalo Chickpeas!

    Vegan Carbonara with Smoky Chickpeas

    You might also enjoy these recipes:

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    Also try this fun twist on carbonara - Gnocchi Carbonara! The recipe for the vegan sauce works wonderfully alongside the soft and fluffy texture of vegan gnocchi, making it a perfect midweek dinner.

    📌 If you love Pinterest you can pin any of the images to your boards!

    📖 Recipe Card

    Vegan Carbonara with Smoky Chickpeas

    Vegan Carbonara with Smoky Chickpeas

    Romy
    These Vegan Carbonara are proper 'Italian Style' with a thick and "egg-y" sauce and topped with smoky & crunchy chickpeas.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine British, Italian
    Servings 4 servings

    Equipment

    • 1 medium-size bowl
    • 1 lined baking tray
    • 1 small bowl
    • 1 large pan

    Ingredients
      

    • 250 g spaghetti
    • 3 tablespoon chickpea flour (gram flour)
    • 1 pinch kala namak (black salt)
    • 100 ml dairy-free cream
    • ¼ teaspoon black pepper
    • ¼ teaspoon ground turmeric
    • 1 tablespoon olive oil
    • 1 handful fresh parsley chopped

    For the smoky chickpeas:

    • 1 can chickpeas (400 g) drained
    • ¼ teaspoon sea salt
    • ½ teaspoon smoked paprika powder
    • 1 tablespoon liquid smoke
    • 1 tablespoon olive oil

    Instructions
     

    • Prepare the pasta according to the package instructions. 
    • 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 160ºC for 20-25 minutes or until crunchy.
    • 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. 
    • 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.
    • Sprinkle your smoky chickpeas & fresh parsley on the top & enjoy!
    Keyword carbonara, chickpea carbonara, vegan carbonara, vegan chickpea carbonara

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

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