Pasta with chickpeas
Pasta and chickpeas simmered in tomato with onion, celery and garlic
A simple, filling one-pan sauce of chickpeas, onion, celery and garlic simmered in tomato puree and tossed with pasta. Finished with chopped parsley, it is a good everyday supper.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz pasta2 cups
- 1 tsp olive oil
- 1 onionfinely chopped
- 2 cloves garlicfinely chopped
- 1 stick celeryfinely chopped
- 15 oz chickpeassoaked and boiled (or tinned, drained)
- 1 cup hot tomato puree1 cup
- ½ tsp saltor to taste
- ¼ tsp ground black pepperor to taste
To garnish
- 2 tbsp fresh parsley (optional)chopped
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Method
0/6 doneStep 1: Cook 10 ½ oz pasta in boiling salted water as the packet says, until just tender, and drain.
10 minStep 3: Stir in 15 oz chickpeas and 1 cup hot tomato puree.
Step 4: Cover and let it simmer for about 15 minutes.
15 minStep 5: Toss the pasta into the sauce and season with ½ tsp salt and ¼ tsp ground black pepper.
Step 6: Sprinkle with 2 tbsp fresh parsley and serve hot.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 17 g
- Carbs
- 76 g
- Fat
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta with chickpeas take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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