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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
  • Method: Stove
  • Cuisine: Italian
  • Diet: 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 160ºC 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