Pasta with chickpeas and tomato

A simple, warming pasta meal with chickpeas and tomato.

Serves 4 · Preparation: 15 min · Cooking: 30 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Two large pans, colander, wooden spoon

Ingredients

• 280 g dried short pasta
• 2 × 400 g tins of chickpeas (about 480 g drained in total)
• 1 onion (about 120 g)
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 2 tablespoons olive oil
• 300 ml water
• 1 teaspoon dried oregano
• 1 g salt
• 0.5 g ground black pepper

Method

1. Drain and rinse the chickpeas. Finely chop the onion and garlic. Cook the onion in the oil over medium heat for 5 minutes; add the garlic and cook for 1 minute more.
2. Add the tomatoes, water, oregano and chickpeas. Bring to the boil and simmer gently for 12 minutes. Mash about a third of the chickpeas against the side of the pan to thicken the sauce.
3. Meanwhile, cook the pasta in plenty of water until al dente according to the packet. Reserve a cup of cooking water, then drain.
4. Toss the pasta through the sauce. Add a little cooking water if needed so the sauce coats it. Taste, season with salt and pepper, and serve hot.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

Ordinary pasta contains wheat (gluten). Other allergens in pasta and tinned products are listed on the packaging.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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