Pasta with Chickpeas in Tomato Sauce
Ingredients:​
​For 4 servings:
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4 tbsp olive oil
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1 tsp paprika
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1 small onion finely diced
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2 cloves garlic minced
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32 oz canned chickpeas (3 1/2 cups) drained and rinsed
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2 cups tomato passata (tomato purée)
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3/4 cups water, can be replaced with vegetable or chicken stock
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1 bay leaf
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250 grams pasta about 1/2 lb, any medium length pasta such as penne, rigatoni, fusilli, cavatelli
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salt and pepper to taste
For garnish
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a handful of freshly chopped parsley
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parmesan cheese
Preparation:
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In a large sauce pan heat olive oil, stir in paprika and cook until fragrant (about 30 seconds). Add onion and sauté until soft. Toss in minced garlic and cook a minute longer.
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Add chickpeas and stir to coat in the onion-garlic mixture. Pour in the tomato passata, water or stock and bay leaf. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add salt and pepper to taste.
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Ten minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook pasta until al dente.
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Drain and add to the chickpea tomato sauce. Stir to coat in the sauce. Add a ladle or two of pasta cooking water to thin out the sauce, as needed. Remove the bay leaf and discard.
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Drizzle lightly with olive oil, sprinkle with fresh chopped parsley (optional) and serve with plenty of grated Parmigiano cheese.