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Slow Cooker Recipes > Pasta Recipes

Slow Cooker Recipe

Tomato Chickpea Pasta

Tomato Chickpea Pasta

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:


  • 28oz (800g) can of diced tomatoes
  • 19 oz (550g) chickpeas
  • cup dry white wine
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves minced
  • teaspoon dried crushed chillies
  • teaspoon granulated sugar
  • teaspoon salt
  • teaspoon pepper
  • 3 tablespoons chopped parsley fresh
  • 2 cups penne pasta
  • 12 cups boiling water
  • 1 teaspoon salt
  • ⅓ cup Parmesan cheese


  • Mix the tomatoes, chickpeas, white wine, olive oil, balsamic vinegar, garlic cloves, chillies, white sugar, salt, and pepper in a 3.5-4L slow cooker and cover. Cook this on low for 8-10 hours or on high for about 4- 4 hours.
  • Add parsley and stir the contents of the cooker well.
  • Cook the pasta in boiling water and add salt; this should take about 8-10 minutes. Use a large uncovered pot. Drain and add the tomato mixture.
    Toss until coated and remove to a large serving bowl.
  • Sprinkle with parmesan cheese and serve.
  • Recipe End

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